Sour cream, bacon and chive sauce
Time: 5 minutes
Servings: 2 to 4
Variations: Once, having no chives, I tried it with a tablespoon of finely chopped capers and a finely chopped shallot. It was OK as a standby but the chive version is definitely superior.
- 1 small tub of soured cream or crème fraîche (125 to 150g)
- 5 rashers of lean bacon
- 3 tbsp chopped fresh chives
- Grill or fry the bacon in its own fat until it’s very crispy. Drain it on kitchen paper and crumble it into little bits.
- Stir the bacon into the soured cream with the chopped chives.
This is very good with salmon baked in foil.