Which creme fraiche in this fish recipe?

[Raera]

Hello!
I'm intending to make this recipe but find that full fat crème fraiche is a bit rich for savoury dishes, but half fat tends to split.
Your thoughts please?
Or should I use cream instead?
www.bbcgoodfood.com/recipes/salmon-greens-creme-fraiche

A bump just in case anyone has a pearl of wisdom.
I'm going shopping this afternoon. Thanks

Not sure of the answer, but I now want to make this - looks good.
I'd probably go for full fat. Is reduced-fat the same as half-fat?
We need 70% ideally.

I'd use crème fraîche - but I would add it much later so it didn't split - when it says to add the crème fraîche I'd add half a glass of water or extra stock instead and then add the crème fraîche just before the end so it doesn't split.
I'm in France and we have no double cream and single cream is very often UHT - so I use crème fraîche the whole time - it's okay as long and you don't cook it too long or over heat it.