shake · cream sauce
★ STARRED KITCHENPrep 5 minDill Creme Fraiche
Independent adaptation of a publicly published Tom Aikens recipe. Not affiliated with, sponsored by, or endorsed by Tom Aikens.
FINISHING SAUCE · SALMON CEVICHE, SOUPS & SANDWICHES
In the published recipe, this is the finishing sauce for salmon ceviche. The same recipe pairs it with Vanilla Pink Peppercorn Dressing, the vanilla pink peppercorn dressing.
Tom Aikens' dill crème fraîche for salmon ceviche.
Ratio
Ingredients
- Creme Fraiche1 cup (248 ml)
- Lemon Zest3 g
- Dillabout ½ bunch (12 g)
- Saltabout ¼ tsp (2 g)
- Pepperabout ¼ tsp (0.5 g)
Method
- Pour to the lines in order (bottom → top): CREME FRAICHE.
- Add by count: ½ BUNCH DILL.
- Season to finish: LEMON ZEST (about 1½ tsp), SALT (about ¼ tsp), PEPPER (to taste).
- Cap the jar and shake until emulsified.
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Keep this recipe
Butter wants low heat. The jar remembers.
You found this recipe once. On a PantryFlex jar it's printed in glass. Pour to the line and shake; if you warm it later, keep the heat low so the butter doesn't split.
4 kitchens · 4 stars · 2 national awards
- Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
- Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
- Lime Cream★ STARRED KITCHENOn the jar: CRME DE
- Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
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Provenance
Tom Aikens works in Modern British / French technique at Pied à Terre; credentials include Michelin 2* (Pied à Terre, London; historical).
Originally published as Dill Crème Fraîche.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.05× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Tom Aikens / Great British Chefs (salmon ceviche) (published as “Dill Crème Fraîche”). Full citation lives in Provenance.
Any tips for reheating it?
Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.