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
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.
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.
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
Serve each portion with
© 1989 Kit Chapman. All rights reserved.