About this recipe:The sauce tastes best about half a day after it has been made, so for best results plan on making it ahead and storing it in the fridge till you need it. It goes well with fish or cold meat.
65g cream cheese
4 tablespoons salad cream
2 tablespoons evaporated milk
2 hard-boiled eggs
3 teaspoons capers
1/2 bunch parsley
salt and freshly ground black pepper to taste
sugar to taste
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Method Prep:5min › Cook:45min › Ready in:50min
Stir the cream cheese, salad cream and milk to a smooth cream. Chop the eggs, gherkins, capers and parsley and fold together. Season the sauce with salt, pepper and sugar to taste.