In classic French cuisine, the term “salpicon” refers to a mixture of one or more ingredients, diced, and then bound with a sauce.
The salpicon is then used to fill pastry shells, fill pastry dough, make canapés — the list is endless.
They can also be used to make cromesquis or to stuff eggs or meat.
Typical examples are diced cucumbers, green asparagus seafood bound with mayonnaise, or leftover meats bound with white or brown sauce.
Today, the term is also used in Mexican cuisine.
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