Geraldene Holt

Crème aux Capres et aux Pommes

Apple and Caper Cream

Preparation info
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

I devised this as a sauce for serving with smoked fish. Ideally I like to arrange a curl of smoked salmon, a piece of smoked eel, a fillet of smoked trout and a few smoked oysters on a plate to serve with the sauce.

Ingredients

  • 150 ml(¼ pt) whipping cream
  • 4 tablespoons cold apple purée

Method

Whisk the cream until stiff. Fold in the apple purée and lemon zest. Rinse the capers in warm water, drain well and chop finely. Add to the cream with a little salt.

Chill the sauce for at least two hours before serving.