Summer daze

We are:

• waking late
• often skipping lunch
• eating dinner early
• reading books given for xmas
• playing with lego
• having friends over
• preparing for a holiday to NZ
• enjoying the summer veggie patch

We are not:

• watching the clock
• aware what day it is
• in any routine
• getting out of pyjamas
• in a hurry for it to end

Oh how I love the daze of Summer holidays.

GOURMET GIRLFRIEND'S DILL & MUSTARD SAUCE (for GRAVLAX):

I have grown the most gorgoeus Dill this spring/summer.

I haven't had success before really. 

It is the prettiest of plants, so fine & feathery and delicate. Mine is just about to flower- exploding it's fronds of yellow fireworks. So gorgeous.

Mr Girlfriend has never really been a fan. Me, I LOVE the stuff.

He is slowly coming around......

This sauce is the PERFECT (and very traditional) accompaniment to the Gravlax from the previous recipe- go here for that.

Often the sauce is a more yellow colour but I like the green against the Salmon so I blitz the sugar and dill together before adding the other ingredients to bring out the lovely green.

WHAT YOU WILL NEED:

• 1 cup of Fresh dill
• 1 tblspoon Sugar
• 1 tblspn Sweet mustard (American or Swedish)
• 1 heaped teaspoon Dijon mustard
• 1 tblspn white vinegar
• pinch of salt
•  100ml rice bran oil (or other flavourless oil) 

METHOD:
Blitz the sugar & dill together.
Now add all other ingredients except the oil & combine.

Once combined add the oil slowly (like you do with mayonnaise) - you can do this in a food processor or with a whisk.

Once it starts to emulsify (thicken) you can start adding the oil in a stream until all added.

Serve over your fresh Gravlax.

Gravlax with a Poached egg & Dill Mustard Sauce ~ Breakfast Perfection

The mellifluous sounds of Calexico & Sam Beam.