36 fresh snow peas
1/4 cup creme fraiche
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)
Red lettuce leaves
Blanch the snow peas in boiling salted water for 2 minutes. Drain at once. Rinse under cold running water. Pat dry. Use a sharp knife to slit the peas down only one of the long sides. Open carefully.
Put the creme fraiche in a bowl. Mix in the dill and cream cheese. Grate in the lime zest. Add the lime juice. Season to taste with salt and pepper. Fold in the caviar. Stuff the peas with the mixture. Serve on a bed of red lettuce leaves.