Add the white wine and the pepper puree to the pan.

Roasted red pepper puree can do just that.

This pepper puree ought to be a staple, something like mayonnaise.

When the salmon is done, put some of the red pepper puree in the middle of each plate.

Carefully fold in the pepper puree to make a mousse.

Stir in the pepper puree and correct the seasoning.

Combine potato mixture with pepper puree, salt and cream.

Ladle pepper puree onto 4 plates, and top with 2 peppers each; then serve.

Turn until done and serve with pepper purée.

The exuberant composition is ringed by a light red pepper puree.