Cream & Herb Dip

With Vegetables

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

There’s a remoulade to suit every occasion. The base is a creamy sauce (mayonnaise, crème fraîche, yoghurt or skyr), which is then mixed with pickled vegetables and fresh herbs. Serve with seasonal vegetables for a healthy snack between meals or with drinks.


  • 200 ml crème fraîche
  • 100 ml skyr (or thick Greek-style yoghurt)
  • Finely grated zest and juice


Mix the crème fraîche, skyr, lemon zest and juice and mustard until smooth. Stir in the capers, gherkins, onion, radishes and herbs. Taste and season with salt and pepper. Gently fold in the whipped cream. Serve with baby carrots, cucumbers and radishes.