The seaweed, capers and gherkins tartar is eaten on toast as an aperitif, plain, with smoked salmon, with an avocado decorated with a few shrimp tails. It fits perfectly in fish tartars, in sauces or salads. It will marry divinely with rice or potatoes, as an accompaniment to fish.

ALG02056

Data sheet

Origin
France
Temperature
Dry
Certification
No Certification
Variety
Seaweed
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