Terrine of salmon with dill
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Ideal for aperitif on a toast.
Succumb for this delicious salmon terrine enhanced with a touch of dill.
Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs. Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.
Dill seed is used as a spice, with a flavor similar to caraway. Dill oil can be extracted from the leaves, stems and seeds of the plant.