Stirred crème fraîche – Stirred crème fraîche with crispy and creamy topping – Kräftskiva

Ingredients for 10 servings:

• 400 ml crème fraîche
• 1 lemon(s), organic
• 1 bowl of cress
• 80 g roe, from salmon or catfish, red
• 1 pinch of salt
• ½ pinch(s) black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Side dish for the Swedish crayfish feast Kräftskiva

Whisk the crème fraîche vigorously with an electric whisk. Instead of crème fraîche, which is nowhere near as fatty in Scandinavia as it is here, you can also use low-fat quark with yogurt or the more acidic crème fraîche. Rinse the lemon in warm water and grate the zest. Mix the zest with a little lemon juice and the remaining ingredients with the crème fraîche. Season carefully with salt and pepper. The roe can, of course, be black, and you should reserve some for the garnish. The same applies to the cress. If you prefer a sharper taste, use less than one husk. Refrigerate until ready to eat. This side dish goes well with potatoes or crispbread for a crayfish dinner, but not only with them.