Salmon with Tapenade and Yoghurt

• salmon fillet
• goat yoghurt
• tapenade

Mix equal quantities of yoghurt and tapenade to make a mid-grey ointment. Heat very gently in a saucepan, do not let it boil.

Poach salmon fillets in a hardly trembling court-bouillon for 10 minutes. Pour the sauce partly over them. The combination of grey and pink is a pleasing addition to the repertoire of pale dishes.