A Delice of Salmon with Chive and Pepper Cream


  • 175–225 g (6–8 oz) fillet of fresh salmon, skinned and cut into 5 mm (¼ inch) dice
  • 2 small shallots, finely chopped
  • 1 tsp chopped dill
  • 2 tsp chopped chives small amount of crushed garlic to taste
  • salt and pepper
  • juice of ½ lemon
  • 4 large thin slices of smoked salmon a little vinaigrette flavoured with tarragon

For the Chive and Pepper Cream

  • 2 small bundles of fresh chives, coarsely sliced
  • 300 ml (½ pt) soured cream
  • 1 tsp freshly grated horseradish
  • 2 tbls natural yoghurt
  • ½ Granny Smith apple, grated
  • ½ yellow pepper, skinned
  • ½ red pepper, skinned
  • salt and pepper

For the Garnish

  • 8 half slices of lemon
  • 8 salmon caviar
  • eggs
  • strips of chive
  • ½ tsp Beluga caviar (optional)
  • 1 tomato, peeled, deseeded and cut into small dice, seasoned and sharpened with lemon juice
  • 8 small sprigs of fresh chervil
  • 4 quail’s eggs
  • a little cayenne pepper


To prepare the chive and pepper cream, mix all the ingredients except the peppers together, cover, and place in the refrigerator for at least 24 hours, stirring it now and then. When ready to use, pass through a fine sieve into a small basin and reserve about 2 dessertspoons to finish the dish.

Take the peppers and cut into small dice then blanch them in boiling water for 30 seconds. Dry them on kitchen paper. Whip the cream mixture until it forms soft peaks then fold in the peppers. Season with salt and pepper and keep in the refrigerator.

Arrange two half slices of lemon on each plate and garnish with the salmon eggs and strips of chive. Then, using a teaspoon dipped in boiling water, spoon out two small oval quenelles from the chive and pepper cream and put on the plate. Place a small heap of Beluga caviar on top, if using. Place the tomato dice in two small heaps and top each with a sprig of chervil.

Prepare the salmon as close to serving as possible. In a small bowl, place the raw diced salmon, then add the shallots, dill, chives, garlic, seasoning and lemon juice.

Line four 5 cm (2 inch) ramekins with cling film, then line again with the slices of smoked salmon. Place the raw salmon mixture into the ramekins and fold the smoked salmon back over the filling to encase the ‘délice’. Turn this out on to your prepared plates and brush with the vinaigrette to give a shine.

Make a small indentation in the top of each ‘délice’ and insert a raw quail’s egg, still in its shell but with its top cut off and a little cayenne pepper sprinkled into it. Then spoon a small amount of the reserved cream mixture on to each plate.

Serve each portion with a slice of warm brioche.