Cream & Herb Dip

Name: Cream & Herb Dip
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: New Nordic
Ingredients: 50 g mixed chopped herbs, such as dill, flat-leaf parsley and tarragon; 100 ml skyr (or thick Greek-style yoghurt); 200 ml crème fraîche; 4 tbsp finely chopped capers; 1 tbsp Dijon mustard; Finely grated zest and juice of ½ lemon; 8 radishes, finely chopped; 4 tbsp finely chopped gherkins; 1 small onion, finely grated; 500 g mixed baby carrots, sliced cucumbers and radishes, to serve; 5 tbsp whipping cream, lightly whipped

With Vegetables

Preparation info

Serves
4

Difficulty
Easy
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.

Ingredients

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

Europe
Denmark
Snack
Sauce
Nordic
Vegetarian
Gluten-free
Copenhagen

Method

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.