i liked this but it was a bit chunky...i think next time i will blend it before serving.
Very tasty tartar sauce and quite unusual. The horseradish gave it a nice fresh kick, and was offset by the sweet of the sugar in the recipe. We enjoyed this with grilled salmon.
I love tartar sauce and this is a really good recipe for it. I didn't put in the mushrooms but added some parsley and a shallot. It was delicious and DH and I really enjoyed it. A keeper. Made for ZWT4.
This is really a great combo of flavors, I used finely chopped Yum Yum pickles but did omit the marinated mushrooms as I didn't have any at the time, not sure if adding them in would have improved or made that much of a difference in the flavor, I did use the capers and the chives, I made this 24 hours in advance which only improves the flavor, thanks for sharing Engrossed!...Kitten:)
I made a half recipe of this pretty much as written for me, but made a 2nd reworked half to better suit DH who is a bit of a purist & only uses a sauce like this for his smoked salmon & trout. I left marinated mushrooms out of both. For mine I used the hard-boiled egg pushed thru a sieve & found I liked the addition. For DH I dbld the mustard (Dijon for his) & left out the pickles. We were both happy, but he still prefers his reg stuff called Gravlax Sosa. The beauty of a recipe like this is that pers pref & the palate can dictate any chgs. Thx for posting this. I love to try Czech & Polish recipes.