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

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

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.

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A Delice of Salmon with Chive and Pepper Cream

Ingredients

Method

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