Dill and Caper Creme Fraiche Sauce

Recipe from FoodNetwork - Nancy Fuller

Great served over Salmon Wellingtons, but I'm sure it's just as good on baked salmon and on veggies too.

Ingredients

1 cup creme fraiche
2 tablespoons heavy cream
2 tablespoons chopped fresh dill
1 tablespoon capers, drained
Kosher salt and freshly ground black pepper 


Instructions

Yield: 1 cup
In a small bowl, whisk to combine the creme fraiche, cream, dill, capers and some salt and pepper.