Name: Crème aux Capres et aux Pommes (Apple and Caper Cream)
Cuisine: France
Ingredients: salt; 1 tablespoon Provençal capers; 4 tablespoons cold apple purée; 1 teaspoon finely grated zest of lemon; 150 ml(¼ pt) whipping cream

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

150 ml(¼ pt) whipping cream
4 tablespoons cold apple purée

Europe
France
Sauce
Vegetarian
Mediterranean
Gluten-free

Method

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.

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