A Delice of Salmon with Chive and Pepper Cream

Name: A Delice of Salmon with Chive and Pepper Cream
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: salt and pepper; 2 tsp chopped chives small amount of crushed garlic to taste; 8 salmon caviar; 2 small shallots, finely chopped; 1 tsp chopped dill; 175–225 g (6–8 oz) fillet of fresh salmon, skinned and cut into 5 mm (¼ inch) dice; 4 large thin slices of smoked salmon a little vinaigrette flavoured with tarragon; 4 quail’s eggs; 8 small sprigs of fresh chervil; strips of chive; eggs; 2 tbls natural yoghurt; ½ Granny Smith apple, grated; juice of ½ lemon; ½ yellow pepper, skinned; 1 tomato, peeled, deseeded and cut into small dice, seasoned and sharpened with lemon juice; 2 small bundles of fresh chives, coarsely sliced; a little cayenne pepper; ½ red pepper, skinned; 8 half slices of lemon; 300 ml (½ pt) soured cream; 1 tsp freshly grated horseradish; ½ tsp Beluga caviar (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

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

Europe
United Kingdom
Gluten-free

Method

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.