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.
Ingredients
- 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
Discover more:
Go to Comments
Nasturtium and caper tartare sauce
