Lemon and caper tartare
This tartare breaks with tradition by using a mixture of mayonnaise and creme fraiche as its base - we like the lightness of the creme fraiche and it means that the sauce can be frozen and defrosted without separating. To this base, we add diced cornichons (baby gherkins), capers and tarragon, with a good splash of lemon juice and freshly ground pepper.
Creme fraiche, whole egg mayonnaise, capers, cornichons, lemon juice, tarragon, pepper, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|SMALL (200ML TUB)|
200ml - enough for a big dollop for 6
The salmon fishcakes with capers and lemon or with the home-made barra fingers. Also sensational tossed through a tin of tuna as a filling for a sandwich or wrap.
Defrost fully, stirring before use. Once defrosted, consume within 48 hours.