Crème aux Capres et aux Pommes

Apple and Caper Cream

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

I devised this as a sauce for serving with smoked fish. Ideally I like to arrange a curl of smoked salmon, a piece of smoked eel, a fillet of smoked trout and a few smoked oysters on a plate to serve with the sauce.


  • 150 ml(¼ pt) whipping cream
  • 4 tablespoons cold apple purée
  • 1 teaspoon finely grated zest of lemon
  • 1 tablespoon Provençal capers
  • salt


Whisk the cream until stiff. Fold in the apple purée and lemon zest. Rinse the capers in warm water, drain well and chop finely. Add to the cream with a little salt.

Chill the sauce for at least two hours before serving.