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.

First published in 2015

Ingredients

Metric

Imperial

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
2
Season to taste and serve
First published in 2015

Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

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