Zesty and zingy, great with fish or salads.
Clean, crisp lemony citrus and dill — salmon comes to mind along with any cured or smoked fish. Pair it with a creamy goat's cheese and maybe a dot of fresh ravioli or straight over green leaves. Bigly lemon.
Ingredients: Extra Virgin Olive Oil, Grape Vinegar (SULPHITES), Rapeseed Oil, Honey, Lemon Zest (7%), Lemon Juice 4% (SULPHITES), Dijon MUSTARD (Water, MUSTARD Seeds, Vinegar, Salt, Preservative: Sodium BISULPHITE), Dill 1%, Salt Table, Black pepper.
Nutritional Information Per 100g: Energy (KJ) 2019, Energy (KCal) 489, Fat: 49g, of which saturates 5g, Carbohydrates 10g, of which sugars 10g, Protein g, Salt 1g.
From our resident Chef, Brett Sutton of famed gastropub The White Post
"On first taste it's gravlax of salmon that comes to mind — that Swedish sweet mustard & dill dressing paired with beautiful, cured salmon and, yes, this is a perfect partner for just that, or any cured or smoked fish.
"Paired with creamy goat's cheese or a summery dish of roasted artichokes is pretty tasty too. Or you can go really cheffy and a confit egg yolk raviolo with this dressing is absolutely incredible!"
Glass Bottle (290g), Steel Lid (5g)
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