Dill Pickle & Tarragon Salsa

Preparation info
    • Difficulty


Appears in
Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

  • About

This is SO good with cold roast meats and pâté of all kinds. We use it with wild garlic added when in season, for our guinea fowl sandwiches. And I make it at home and have it WITH COLD ‘Leftover’ Roast Chicken in a Dreamy Little Sandwich.


  • 250 g gherkins, coarsely grated
  • ½ bunch of tarragon, stalks removed and leaves finely chopped
  • ½


Mix everything together. Slather on stuff and enjoy enormously.