This versatile condiment is fantastic with fish or fishcakes, and also with a roast chicken.
Perfect with fish, fishcakes or a roast chicken is this spicy take on tartare. Photo: Marcel Aucar
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1 tbsp capers, roughly chopped
1 eschallot, finely diced
1 tsp creamed horseradish
1 tsp Dijon mustard
1 tbsp hot sauce (such as Tabasco or sriracha)
1 tsp flat-leaf parsley, finely chopped
Mix all the ingredients together in a bowl.
Serving suggestion: Try this with Frank Camorra's fishcakes