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Salmon with Creamy Dill Sauce

4 salmon fillets, skinned
2½ tsp Schwartz Dill
Salt and Pepper to taste
1 tbs olive oil
1 tsp English mustard
150 ml (¼ pint) double cream
150 g (5½ oz) carton natural yoghurt

Sprinkle one side of the salmon with 2 tsp Dill, salt and pepper. Grill the salmon for 15-20 minutes, turning occasionally until cooked.

Add the mustard, remaining ½ tsp Dill and cream to a pan, season with salt and pepper. Bring to the boil. Stir in the yoghurt and gently heat through without boiling. Serve with the salmon.

Makes 4 servings.

Many thanks to Schwartz for letting us use this recipe.