1 - To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl.

2 - Refrigerate until serving.

3 - To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat.

4 - Add the sliced shallots and fry until golden brown and crispy.

5 - Remove with a slotted spoon and drain on a plate lined with kitchen paper.