Ingredients

The following ingredients have 4 Servings
  • 1 very large bunch mixed herbs like parsley (chives, borage, cress, sorrel, pimpinella, chervil)
  • 200 g/ 7 oz/ ¾ cup sour cream or crème fraiche
  • 500 g/ 17.6 oz/ 2 cups full-fat Greek-style yogurt (See note 1)
  • 1 teaspoon granulated sugar
  • 1 teaspoon medium mustard
  • fine sea salt to taste
  • 4 eggs (to serve (See note 2))
  • 4 small smoked trout filets (to serve, optional)
  • boiled new potatoes (to serve)

Instruction

  • Clean the herbs and pick the leaves from the stems. Chop them roughly and place them in the food processor.
  • Add the sour cream, yogurt, sugar, mustard and salt and process until the herbs are finely chopped and everything is well mixed.
  • Pour the mixture into a serving bowl and adjust the taste with more salt and even sugar or mustard if necessary.
  • Keep refrigerated until ready to serve.
  • Boil the potatoes in their skin. Cook the eggs to your liking, I cook mine for about 6 minutes. Serve the sauce with potatoes and eggs and the smoked trout, if you like.