do i need to do anything to creme fraiche to make a pasta sauce or just fling it in and heat it up?

[Nevergoogle]

am adding salmon, prawns, dill and spaghetti.

does the creme fraiche need anything else to make it taste of anything? egg?

I would fry a clove or two of garlic in some butter, then add the creme fraiche to that. Then stir in the zest of a lemon if you've got one.

A tablespoon of horseradish sauce mixed with a small tub of creme fraiche is delicious, esp with salmon, prawns, smoked salmon, fishy things etc

Hmm, will check the cupboard.

so it needs 'something'?

no horseradish or garlic!

got lots of chilli based things, chilli powder, pesto, cheese?

guess it's too late, but a squeeze of lemon and grated lemon zest would have sorted it out

i threw in some cheese and pepper and it was lovely.

thanks though, reckon i will get a jar of horseradish though for future seafood/pasta emergencies.

ooh good.