Herb remoulade recipe
Ingredients
25g (1oz) cornichons, chopped
2 tbsp capers, rinsed and drained
1 tbsp fresh chives
1 tbsp fresh tarragon
200g (7oz) mayonnaise
3 tbsp half fat crème fraiche
2 tsp Dijon mustard
1 lemon, squeezed
This herb remoulade, made with cornichons, capers and fresh herbs, is the perfect accompaniment to baked or poached salmon. Chop the cornichons, capers and herbs and put in a bowl. Stir in the other ingredients, add lemon juice, cover, then chill until ready to serve with the salmon.
