This is a traditional Swedish cold sauce which is served as a side on the midsummer buffet table. It’s perfect with just harvested, gently boiled with skin-still-on-potatoes.
- 2 dl vegan creme fraiche
- 2 tbsp fresh dill
- 2 tbsp fresh chives (plus extra for decoration)
- 3 tbsp seaweed caviar (plus extra for decoration)
- 1 tbsp red onion, very finely cut
- Add creme fraiche to a bowl.
- Add dill, chives, seaweed caviar and onion.
- Stir until even.
- Decorate with additional seaweed caviar and finely chopped chives prior to serving.