2 tablespoons caraway seeds 1 cup creme fraiche 1/4 cup freshly grated horseradish Salt Pepper

Step 1 Place the caraway seeds in a small saute pan and cook over medium heat, shaking occasionally, until they become aromatic and begin to pop, 3 to 5 minutes.

Step 2 In a medium bowl, combine the creme fraiche with the toasted seeds and the horseradish. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cover and refrigerate for at least 24 hours and up to 3 days. Serve cool.

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