- 50 g roughly chopped dill
- 200 ml crème fraîche
- 100 ml mayonnaise
- 1½ tbsp freshly squeezed lemon juice
- ½ tsp salt
- 1 pinch of black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a food processor or using a handheld blender, purée the chopped dill with a few tablespoons of the crème fraiche until smooth.
Fold the rest of the crème fraiche through the mayonnaise, and mix this with the dill mixture.
Add the lemon juice, salt and pepper and mix until well combined.
Refrigerate until ready to serve. When serving, sprinkle freshly chopped dill on top of the sauce.
Recipe from Sophie Zetterberg of Fika Swedish Kitchen. Photography by Alecia Wood.