For the dill-honey-mustard sauce, whisk together 2 tbsp. each honey, Dijon mustard and sweet mustard (equal parts), until smooth. Add the juice of half a lemon and season with ground pepper.
Finely chop a bunch of dill and mix in.
If you prefer the sauce a bit spicier, add some Dijon, if you prefer it sweeter, add some honey.
The dill-honey-mustard sauce usually does not need any salt, just add a little more if necessary.
Preparation Tip:
The dill-honey-mustard sauce tastes especially good with salmon, but it can also be served with other dishes: with boiled eggs, with cucumbers, as a dressing over a cucumber-egg or egg-potato salad, with boiled or hot-cooked ham or ham roast, with jacket potatoes or boiled potatoes, for example.
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