This remoulade sauce goes well with smoked fish, gravlax or pan-fried or crumbed fish fillets.
Ingredients
2 | Gherkins (Main) |
2 Tbsp | Capers (Main) |
2 | Eggs, hard boiled |
3 | Anchovies, finely chopped |
1 handful | Tarragon, and chervil, chopped |
3 Tbsp | Sour cream, use up to 5 Tbsp |
3 Tbsp | Natural yoghurt, use up to 5 Tbsp |
1 | Lemon, zest and juice |
Directions
- Chop gherkins, capers and hard-boiled eggs into small dice.
- Add finely chopped anchovies and a handful of chopped tarragon and chervil.
- Add sour cream and natural yoghurt.
- Mix all together with the zest and juice of a lemon and chill to serve.