We are having a rather lazy starter this evening of shop bought gravad lax which comes with a sachet of mustard and dill sauce. It is impossibly sweet and rather than throw it away I thought I might tone it down to something edible and wine friendly.
I have added some yoghurt and it is still too sweet. Before I give up is there anything else I could try? I realise that this is a dangerous question given the gourmands in this Community who no doubt shiver at the thought of buying gravad lax let alone using the industrial fluid that comes with it claiming to be mustard and dill sauce! Usually I would make my own lax and sauce but occasionally I succumb to shop bought. Anyway, any suggestions gratefully received.