This quick-cured salmon delivers the silky texture and clean, savory flavor associated with cold-smoked fish, with bright dill, lemon, and cracked pepper throughout. Finished with capers and fresh dill, it is elegant, simple, and ideal for a light paleo meal.

Chả Cá Lã Vọng is a vivid, aromatic dish of turmeric-stained fish quickly seared and tossed with plenty of dill and scallions. Served over soft rice vermicelli with peanuts, herbs, and lime, it is savoury, bright, and deeply fragrant with a signature Hanoi character.

Rybnaya Solyanka is a vivid, briny fish soup with tender chunks of white fish in a tangy broth sharpened by pickles, capers, olives, tomato, and lemon. Fresh dill lifts the finish, giving the soup a clean herbal note that balances its deep savory intensity.

This dish combines fragrant basmati rice with sweet fava beans, fresh dill, and saffron for a vivid, herbaceous pilaf crowned with crisp golden tahdig. Tender lamb shanks braised with onion and turmeric make it rich, aromatic, and deeply comforting.

Bright red crayfish are gently boiled in a fragrant broth of dill, bay, lemon, and aquavit, then served simply so their sweet flesh stays the focus. It is an elegant but beginner-friendly dish with a clean briny flavor and a festive presentation.

Tender braised cuttlefish is simmered with onion, garlic, tomato, white wine, and a generous amount of spinach, then finished with fresh dill and lemon. The finished dish is savory, herbaceous, and lightly brothy, with the sweet depth of cuttlefish balanced by bright greens and olive oil.

Forelle Blau is elegant in the old-fashioned Central European way: whole trout poached gently in a fragrant vinegar broth until the skin takes on its signature blue shimmer. Served with warm hollandaise, dill, and lemon, it is delicate, buttery, and bright, with tender flesh that flakes cleanly from the bone.