Tomato tartare, cornichon tapenade Recipe

Quarter 400g peeled Roma tomatoes, remove the seeds and cut into small cubes. Mix with 1/2 finely sliced shallot, 25g hacked sweet&sour cornichons, 1/2 tbsp rinsed capers, 1/2 tbsp Dyon mustard, 2 tsp mayonaise, 1/2 tbsp ketchup, 1 tsp Worcester sauce, 1 tsp Tabasco, 3g hacked parsley.

Toast 1/2 tbsp mustard seeds in a dry pan. 

Put 1 tbsp Taggiasche olives in the cutter of your blender with 20g sweet&sour cornichons, 3g parsley and 1 tbsp olive oil. Grind into a nice tapenade and add the toasted mustard seeds

Deep fry 2 sheets of rice paper for 10 sec in 180°C arachide oil

Serve as shown with mustard cress,  pea shoots and the crunchy rice paper 

(Recipe by Julie Teeken for Delicious Magazine)

from simple food, looking good
Tomato tartare, cornichon tapenade Recipe