Cut the pomegranate into quarters and remove the seeds, discarding any white membranes.
Peel 225g of fresh prawns and blend them for 3 minutes with two tablespoons of crème fraîche, the fromage frais and the lemon until the mixture forms a butter.
Chop the chives finely and add them to the shrimp cream. Add pepper to taste and stir well.
Arrange a generous layer of cream of shrimp on your Herbs and Sea Salt cracker and add a few whole peeled shrimp. Sprinkle with a few pomegranate seeds and serve with a fresh salad.
With Sigdal, dare healthy excess!
Chef's tip: you can also use this preparation as an aperitif!