Photo by Tamara West
This remoulade sauce goes well with smoked fish, gravlax or pan-fried or crumbed fish fillets.
- 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.