Fried morcilla sausage with figs,pickled eschalots and creme fraiche.Marcel AucarThis is quite a sophisticated and intense dish,with the rich,spicy blood sausage complemented so well by the luscious fig and tangy creme fraiche - perfect as a small appetiser or a tapa. Though creme fraiche and the less glamorously titled sour cream have different fat contents and are made a little differently,they both bring much to savoury cooking,with a lightly tart profile that balances the creamy richness.