Dill

Serve as an entrée with salad and wine, or as a side dish with steak, ham or roast beef.

This is a nice starter for brunch or supper. It can be made a day ahead and rewarmed before serving.

Can be prepared in 45 minutes or less.

Great with pumpernickel bread.

This entrée from Chateau Lake Louise at Lake Louise, Alberta, Canada, would be perfect for a dinner party. The fish is especially good accompanied by broiled red onion slices and steamed asparagus. To make this even easier, have the salmon skinned and boned at the fish market.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Companion recipe to Smoked Fish Trio .

Hearty and filling, but so low-fat.

This delicious salad is from Johannes.

Complete this one with cherry tomatoes, potato chips, and lemonade.

A delicious alternative to gefilte fish. Have the fishmonger fillet the whitefish.

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions are. These differences can cut across countries, regions, or even families (my wife and I can never agree on what to have for Christmas dinner). But on one subject, there is no disagreement among the people of Norway, Sweden, and Finland: Gravlaks should be served with a sweet mustard sauce.

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. _Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Traditional gravlaks is made from two whole salmon fillets and flavored only with salt, sugar, dill, and pepper. If the fish is good, there is nothing better. The gravlaks found in American markets is normally very mild, sometimes slightly scented, often with dried dill. Fresh dill has a taste that is discreet and subtle; it flavors the salmon nicely without competing with the fish's own flavors. Some cookbooks suggest freezing the salmon before you prepare it, to get rid of harmful microorganisms; with modern hygienic treatment of fish, this should not be a big issue. If you do freeze it, do it after it has been cured. Some of the proteins that may be damaged when freezing fresh fish will have broken down in the cured fish, so gravlaks can stand up to freezing better than fresh salmon can. The gravlaks will keep for up to 1 week in the refrigerator. Gravlaks is normally served as one of many cold dishes in a buffet or smorgasbord. Serve with Sweet Mustard Sauce and scrambled eggs and dark rye bread for open-faced sandwiches, or with pickles and capers.

This quick shrimp stir-fry pairs earthy turmeric with a plethora of dill for a flavorful and fresh dinner that comes together in a flash.