It is best to make the sauce at least one day in advance of serving. This will give the flavors time to infuse.
2 Cups Crème Fraiche or Sour Cream or A Combination of Both
1 Shallot, Finely Minced
4 Tablespoons Fresh Dill, Finely Chopped
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
Gently fold the minced shallot, chopped dill, salt and pepper into the Crème Fraiche. Cover and refrigerate for up to three days.