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Dill pollen is similar in appearance to fennel pollen, but with the fresh, distinctive flavor of dill. Dill pollen is great with fish and seafood, perfect with potatoes and vegetables and can also be used in sauces, dips and dressings - anywhere you want to add the fresh, delicate flavor and aroma of fresh dill.
Dill pollen, with it's subtle hints of fennel, hay, and honey, should be used in the final stages of cooking or as a garnish to maintain its intense complexity. Brighter and more complex than dillweed, dill pollen is hand-harvested from organic dill flowers.
Recipe Ideas:
Use dill pollen as part of a basting blend when roasting meats, poultry or seafood.
Combine a few tablespoons of butter, 1/2 teaspoon of dill pollen, a few whole or cracked tellicherry peppercorns, one star anise, and a few cloves of crushed garlic.
Use dill pollen as a garnish.
Sprinkle any warm dish with dill pollen before serving.
Garnish cold/room-temperature salads such as cucumber, potato or fennel.
Delightful dill pollen also makes a wonderful final addition to many soups such as borscht, cauliflower or vichyssoise.
Nutrition Facts are unavailable at this time. If you have questions or dietary restrictions please call us at 212.452.0690.
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Salmon, Potato and Sea Bean Tart
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Fresh ingredients from both sea and land are united in this unusual, but satisfying recipe. Sea beans, wild-caught salmon and fingerling potatoes are enveloped in crisp phyllo pastry. A sprinkling of brightly flavored dill pollen ties it all together!
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Chunky Deviled Egg Salad
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Deviled eggs are a great way to use up all those hard-boiled eggs leftover from Easter. This version is the easiest yet. Instead of halving eggs and re-filling them, turn them into this devilishly good egg salad instead!
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