A great accompaniment for many fish dishes – try with some Jumbo King Prawns to dip for an extremely succulent taste, and mix of textures.
To Serve 4
100ml Crème Fraiche
Juice and Zest of 1 Lemon
1. Finely chop the Dill, so that there are pieces which are no longer than three or four millimetres.
2. Finely chop the Cucmber into similar sized pieces. You may actually find it easier to use a Grater for this, but be careful with fingers and thumbs.
3. Slowly add the Lemon Zest, Dill and Cucumber to the Crème Fraiche, stirring all the time to make sure it’s mixed thoroughly.
4. Add the Lemon Juice and mix well again before serving.
Photo Courtesy of Norwich Nuts