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Lemon and caper tartare

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Creme fraiche, whole egg mayonnaise, capers, cornichons, lemon juice, tarragon, pepper, salt.

ALLERGENS

CONTAINS:
Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL (200ML TUB)
ENERGY3595.9kj
PROTEIN3.4g
FAT TOTAL90.7g
- SATURATED32.4g
CARBS9.5g
- SUGARS8.7g
SODIUM843.8mg

SIZES

Small:
200ml - enough for a big dollop for 6

GOES WITH

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.

PREP, COOK AND SERVE

Defrost fully, stirring before use. Once defrosted, consume within 48 hours.
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