Salmon with Tapenade and Yoghurt

Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

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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.