- Large handful of watercress (or use roset cress, scurvy, or shepherd's purse)
- 300 g sour cream (18% fat)
- Lemon juice
- Salt, to taste
- Blanch the watercress in lightly salted water for 15 seconds. Immediately transfer to an ice bath.
- After cooling, put the watercress on a kitchen towel to dry off a bit.
- Put the watercress in a blender along with sour cream. Blend until smooth.
- Season with lemon juice and salt, and serve.
Use this purée as a dip for potato chips, as a spread on your sandwich, or as sauce for smoked fish.
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.