My passion for crème fraîche is a little like Lorelei Lee's for diamonds: I just love finding new foods it can dress up. Here, whisked with lime, chives and honey. Instead of the usual tuna, I used a bit of smoked fish: delicate smoked salmon for a gentle embrace, or mackerel for when you are up to a punch of flavor. Both are good. If, like me, you become an addict of the lime-chive cream, you could try it with potato salad or, thickened, as a dip for crudités.

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