Nasturtium and caper tartare sauce
Item 1 of 1
Simon Hulstone reboots a classic in this inventive nasturtium tartare sauce recipe. Serve classically with fish or with porky ingredients like pig's ears.
First published in 2015
discover more:
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
SAVE RECIPE
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
