Mayo with chopped shallots, cornichons, capers, parsley and lemon, is what you need here. It’s very good with fried fish, particularly breadcrumbed fillets; take a look at Megrim Fish Fingers with Garlic Butter. This is easy to scale up for more or less.
Prep: 10 min
4 tbsp mayonnaise
1 tbsp capers
few sprigs flat leaf parsley
Place the mayo in a mixing bowl. Halve, peel and finely chop the shallot. Quarter the cornichon lengthways and then across to make tiny dice. Pick the leaves off the parsley stalks and chop finely. Mix all ingredients with a generous squeeze of lemon, pinch salt and few grinds of black pepper. Spoon into a bowl or jar and chill covered until required.