I devised this as a sauce for serving with smoked fish. Ideally I like to arrange a curl of smoked salmon,
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
Chill the sauce for at least two hours before serving.
© 1987 Geraldene Holt. All rights reserved.