Ingredients
- Servings: 8
- 1 teaspoon dried tarragon
- 1 cup fresh spinach leaves
- 1 small onion, chopped
- 1 teaspoon lemon juice
- 1 cup mayonnaise
- 1 bunch parsley, de-stemmed
- 1/4 cup fresh dill
- 1 garlic clove (optional)
Recipe
- 1 place all ingredients in a blender and pulse until smooth.
- 2 remove and spread over the fish.
- 3 or, refrigerate for use later.
- 4 garnish with sliced cucmbers.
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