Swedish Dillkött is dillicious!
I also add fresh dill to:
Olivier
Maroulosalata
Potato salad
Borscht
Shchi (Cabbage Soup)
Swedish meatballs
Greek village salad
With my bagel, cream cheese and smoked salmon
Kukusabsi
Spanakopita
Spanakorizo
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Can’t make mushroom stroganoff without it. Or matzoh ball soup. I like it in tuna salad, also.
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I remember being served an unlikely sounding pot of mussels in tomato, white wine and dill that was fabulous.
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Tzatziki, cucumber salad, gravlax, other salads, broths that require a bunch of herbs, stroganoff, Swedish meatballs…
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I used to make onion rolls that I added dill to, everyone liked them. Tarter sauce if I’m using dill pickle. Cucumber, sour cream salad, cucumber, tomato, onion salad, tzatziki. I like dill, I always plant some.
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I plant dill several times a summer, and 2 or 3 types.
Kuku saszi, also.
It is superb in Chinese Hot Pot. Cilantro too {if you can eat Cilantro}. I also love it in dumpling fillings.
A must for stuffed grape leaves, tzatziki, avgolemono, gravad lax, Grek style tomato sauced with cinnamon and dill.
Gourmeh Sabzi. I use 25% each dill and cilantro, the rest spinach and other less pungent greens.
