Tartar Sauce from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John

Ingredients

• 1 tablespoon finely chopped fresh flat-leaf parsley
• Kosher salt and freshly ground pepper
• 1 cup (240 ml) good mayonnaise
• 1 large hard-boiled egg, chopped
• 1 tablespoon sweet pickle relish
• 1 tablespoon Dijon mustard
• 2 teaspoons drained capers, chopped
• 1 tablespoon finely chopped fresh chives