Dill is Scandinavia. I couldn’t believe how much its scent hung around nearly every meal when I first started to travel there.
Dill smells of pine and caraway and, if you really stick your nose in it, sweetness too. That sweetness works well with cucumber – it might be clean-tasting, almost ‘green’ – but it shares characteristics with melons, which are in the same family.
This is a great ‘quick’ pickle, good with mackerel, salmon, smoked salmon or trout, gravlax, even roast pork. This quantity is for serving immediately but you can make more and keep it in a jar in the fridge.
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