Nasturtium and caper tartare sauce
Simon Hulstone reboots a classic in this inventive nasturtium tartare sauce recipe. Serve classically with fish or with porky ingredients like pig's ears.
Discover more:
Share recipe
Related recipes
Related recipes
Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs
Lamb and nasturtium koftas with chippy sauce
Chicken Marbella
Gooseberry sauce
Salsa verde
Ingredients
Metric
Imperial
- 1 handful of nasturtium flowers and leaves, finely chopped
- 25g of capers, finely chopped
- 100g of mayonnaise, preferably homemade
- 50g of shallots, finely diced
- 25g of gherkins, finely chopped
- 1 egg, hard boiled and mashed
- 1 tbsp of flat-leaf parsley, finely chopped
- 1/2 lemon, juiced
- salt
- pepper
Method
1
Mix the shallots, capers, egg and gherkins in a bowl with the mayonnaise. Squeeze in a little lemon juice and mix in the parsley and nasturtiums
- 1 handful of nasturtium flowers and leaves, finely chopped
- 25g of capers, finely chopped
- 100g of mayonnaise, preferably homemade
- 50g of shallots, finely diced
- 25g of gherkins, finely chopped
- 1 egg, hard boiled and mashed
- 1 tbsp of flat-leaf parsley, finely chopped
- 1/2 lemon, juiced
You may also like
Nasturtium and caper tartare sauce
SITES
INFORMATION
© Great British Chefs 2019