Servings: 2 - 4
Time: 45 mins
- 36 fresh snow peas
- 1/4 cup creme fraiche (see Note)
- 1 tablespoon fresh dill, minced
- 2 tablespoons cream cheese
- 1 lime, juice and zest
- Salt to taste
- Freshly ground black pepper
- 2 ounces caviar (salmon or lumpfish)
Bring a pot of salted water to a boil and blanch the snow peas for two minutes. Drain and plunge into cold water to stop the cooking process. Using a sharp paring knife, carefully make a slit along the length of one side of each snow pea to make a pocket.
In a bowl, combine creme fraiche, dill, cream cheese, lime zest, and lime juice. Mix thoroughly, then season to taste with salt and pepper. Gently fold in the caviar.
Carefully pipe or stuff the snow peas with the cheese/caviar mixture. Arrange stuffed peas on a platter lined with red lettuce leaves.