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Turkey Kiev Recipe


Herb Butter

  • 1/4 c  White wine
  • 1    Garlic clove,chopped
  • 2 tb Parsley,chopped
  • 2 tb Chives,chopped
  • 1 tb Dill,chopped
  • 1 tb Mint,chopped
  • 1/4 ts Salt
  • 1/4 ts White pepper,ground
  • 1/4 c  Butter, unsalted,softened


  • 8 Whole turkey tenders
  • 1 Ham,baked, 6 oz piece
  • 1 Egg
  • 4 tb Butter,unsalted,melted
  • 1/2 c  Saltine crumbs
  • 1 ts Paprika


  1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and  butter. Spread butter mixture into 6×2″ rectangle on piece of waxed paper. Wrap and place in freezer until firm.

  2. Prepare Kiev: Cut horizontal slit, about 3 1/2″,  into thick side of tenders, cutting about 3/4 enough to make pocket. Cut ham into eight 3x1x1/4″ pieces. Cut herb butter into 8 pieces 3/4″ long.
  3. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in
    second shallow dish.
  4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13x9x2″ baking dish. Drizzle with remaining butter. Refrigerate. Place in freezer 30 minutes before baking.
  5. Bake in preheated hot oven (425’F) for 25 minutes.
  6. Serve immediately.

Eggs & Salmon on Bagels Recipe

If you want a great Christmas morning recipe, this is it.  Easy to make and the salmon makes it feel rich.  Not only that but it’s a high energy start to a big day.


  • 8 eggs
  • 1/2 cup (125 mL) milk
  • 3 oz (90 g) smoked salmon, chopped
  • 2 tsp (10 mL) chopped fresh dill
  • salt and white pepper to taste
  • 2 tbsp (30 mL) melted butter
  • 2 bagels, each cut in half, toasted and lightly buttered
  • 1/4 cup (60 mL) low-fat sour cream
  • fresh dill sprigs, for garnish


  1. Beat the eggs and milk in a bowl until blended. Mix in the salmon, dill, salt and pepper.
  2. Heat the butter in a large, non-stick skillet over medium heat. Pour in the egg mixture. As it begins to set, slowly run a heatproof spatula across the bottom and sides of the skillet to form large, soft curds in the egg mixture. Cook until thick, but still moist, with no visible liquid egg remaining.
  3. Place a half bagel on each of 4 plates. Top with the egg mixture. Dollop with sour cream and garnish with a dill sprig to serve.

Salmon Scrambled Eggs Recipe

The salmon, onions, and spices dress up an easy to make breakfast while camping.

Salmon Scrambled Eggs RecipeIngredients

  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon dried dill weed
  • 1/8 teaspoon pepper
  • Dash salt
  • 1 tablespoon butter or margarine
  • 1/4 cup sliced green onions
  • 1 (7 1/4-oz.) can red salmon, drained, bones and skin removed, flaked
  • 1 oz. (1/4 cup) shredded Jarlsberg or Swiss cheese


  • Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
  • Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
  • Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.

Nordic Cucumber Salad Recipe

Whenever possible, use in-season produce to up the flavour ante in this creamy, crunchy cucumber salad.  It’s a perfect salad for warm evenings all summer long.


  • 1/2 cup sour cream
  • 2 tbsp chopped fresh dill
  • 1 tbsp white vinegar
  • 1/4 tsp salt
  • 1 English cucumber, thinly sliced diagonally


  1. Stir sour cream with dill, vinegar and salt in a medium bowl. Season with fresh pepper.
  2. Add cucumber and stir until coated. Serve immediately.