Ingredients
- 1/4 cup Sherry vinegar
- Salt and freshly milled black pepper to taste
- 1 cup olive oil
- medium shallot
- finely chopped
- 3 tablespoons each of flat parsley
- chives
- chervil and tarragon
- chopped
- 3 tablespoons chopped chives
- 3 tablespoons chopped chervil
- 3 tablespoons chopped tarragon
- 6 to 8 small cornichons
- chopped
- 1 tablespoon capers
- drained and chopped
Instructions
- In a medium-size mixing bowl, whisk the vinegar with the salt and pepper.
- Gradually whisk in the oil.
- When the mixture has emulsified, fold in the remaining ingredients, cover and refrigerate.
- Serve the sauce with the smoked fish at room temperature.
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