Pimenton Tartar Sauce

A bit of paprika and Tabasco sauce adds a pink hue, perfect for salmon!

1 cup plain Greek Yogurt
1/2 cup good, real mayonaise
1 rounded tablespoon India Relish
1 clove garlic, pressed through a garlic press
1/2 tsp dried dill weed
1/2 tsp Pimenton, smoked Spanish paprika
1 Tbsp lemon juice
dash Tabasco or other favorite hot sauce, optional
salt and pepper to taste

Whisk all ingredients together. Chill before serving.

Cook’s Note: We use this basic preparation for fish, with or without the pimenton and Tabasco. Using a 2:1 mix of yogurt (Greek, please, or you will have a runny consistency) to mayonnaise, adds lightness and a fresher flavor. Not quite a Greek Tsatsiki, and not quite an Italian Aioli, this is a hybrid sauce, much lighter than tartar sauces typically served with fish. And please note, no sugar or honey - so many sauces out there are too sweet; keep it light.