Vegetable relish (remoulade)

600 g mayonnaise 2-4 small (red or shallot) onions 150 g capers (if they are salted, be carefull to wash them out thoroughly, or the result will be far too salty) 150 g cornichons 2 large handfulls of herbs like chervil og tarragon (and chives, flat leaf parsley) 300 g vegetables like carrot and green celery

1. Remove the liquid from the cornichons and the capers and chop them finely.

2. Peel and chop the onions finely

   • Divide the onion into 2

   • Place the cut surface down and slice horisontally (from one end to about 1 cm from the other).

   • Slice vertically (lengthwise) from the outer end, to 1 cm from the other end.

   • Chop (across and horisontally) into dices from the outer end.

3. Prepare the vegetables and chop them in very small dices (2x2 mm)

4. Blanch the carrot and celery - add the choped onions halfway through. 2+2 minutes in a micro wave oven at full power will do. Remove and chill.

5. Rinse and pat dry the herbs (carefully). Chop them finely

6. Mix everything and season to taste.

7. Store in the fridge.

Will keep for about a week when chilled.

Fine relish for fried fish, like fish meatballs.