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Tartare sauce TARTARE SAUCE
1 yolk from a hard-boiled egg
2 tsp (or to taste) Dijon mustard
200 g Finnish curd cream, crème fraîche or sour cream
(1 - 2 tbsp mayonnaise)
dash of freshly squeezed lemon juice
(pinch of salt)
pinch of black or white pepper
pinch of sugar
2 - 2½ tbsp thoroughly drained, finely chopped pickled gherkins
2 - 2½ tbsp thoroughly drained, finely chopped pickled pearl onions
1 - 1½ tbsp thoroughly drained, finely chopped capers
(freshly grated horseradish or horseradish paste to taste)
(a few drops of Tabasco sauce)
chopped fresh chives
chopped fresh dill

Detach the egg yolk from the egg white. Using a spoon, push and rub the yolk through a very fine sieve into a small bowl. Add the mustard and rub it with the pureed yolk into a uniform paste.

Stir the curd cream, crème fraîche or sour cream until smooth. Add one or two tablespoons of the cream into the egg mixture and mix thoroughly until smooth. Add the rest of the cream (and some mayonnaise for extra flavour, if you like).

Add some lemon juice, salt, pepper and sugar to taste. Add the chopped vegetables and herbs and mix until smooth. For a more pungent and/or spicy taste, add some horseradish and/or Tabasco. Cover the sauce and place in refrigerator for the flavour to develop.

Serve the sauce chilled with fried or deep-fried fish dishes, fried breaded calamari or as a dip for vegetables, meatballs, etc.

Recipe source: family recipe.

INSTANT TARTARE SAUCE

100 ml Finnish curd cream, crème fraîche or sour cream (or half crème fraîche, half mayonnaise)
75 ml bread-and-butter pickles
(1 tsp Dijon mustard)
(chopped fresh dill)

Finely chop the bread-and-butter pickles, if the vegetables in it are of large size. Drain the pickles. Mix all the ingredients, cover and chill. Serve the sauce with fried or deep-fried fish dishes, crispy fried calamari or as a dip for vegetables, meatballs, etc.

Recipe source: family recipe.


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