A Delice of Salmon with Chive and Pepper Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 175–225 g (6–8 oz) fillet of fresh salmon, skinned and cut into 5 mm (¼ inch) dice
  • 2 small shallots, finely


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.