Lighter tartare sauce

Name: Lighter tartare sauce
Yield: Serves 2
Cuisine: British recipes
Ingredients: ¼ cucumber, deseeded and chopped; 3 cocktail gherkins, chopped; 2 small silverskin pickled onions, chopped; 1 tbsp capers; 1 tsp fresh tarragon, chopped; 1 tsp fresh mint, chopped; 1 tsp fresh dill, chopped; 60g Greek yogurt; grated zest and juice of ½ lemon; ½ tbsp aïoli (we like Maille, from Tesco)

Easy
May 2017

Easy
May 2017

Serves 2
Hands-on time 5 min

Take your fish and chips up a notch with homemade tartare sauce. We’ve made our recipe a little healthier by using Greek yogurt as well as aioli.

Gluten-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 81kcals
Fat: 6.5g (2.3g saturated)
Protein: 2.6g
Carbohydrates: 2.8g (2.2g sugars)
Fibre: 0.5g
Salt: 0.1g

Nutrition: per serving

Calories: 81kcals
Fat: 6.5g (2.3g saturated)
Protein: 2.6g
Carbohydrates: 2.8g (2.2g sugars)
Fibre: 0.5g
Salt: 0.1g

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Ingredients

¼ cucumber, deseeded and chopped
3 cocktail gherkins, chopped
2 small silverskin pickled onions, chopped
1 tbsp capers
1 tsp fresh tarragon, chopped
1 tsp fresh mint, chopped
1 tsp fresh dill, chopped
60g Greek yogurt
grated zest and juice of ½ lemon
½ tbsp aïoli (we like Maille, from Tesco)

Method

In a medium bowl, mix the cucumber, gherkins, pickled onions, 1 tbsp capers, and herbs with the greek yogurt, lemon juice and zest and aïoli. Season to taste.

delicious. tips

We fried the capers for the tartare sauce in the hot oil before stirring them into the sauce, which makes them crunchy and even more savoury.
Leftovers will keep well in a sealed container in the fridge for up to 3 days.

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