Ingredients

• 25g Shallot, very finely diced

• 150g Creme Fraiche

• 10g Classic Yellow Mustard

• 1 tsp Smoked Paprika

• ½ tsp Garlic Granules / Powder

• 20ml Dill Pickle Vinegar or White Wine Vinegar

• A good sprinkle of salt & pepper, to taste