A French term describing cooked, diced ingredients bound with a sauce (for savory ingredients), or syrup or cream (for fruit mixtures) and used for fillings or garnishes. Fish, meat, poultry, mushrooms, truffles and vegetables are often included in savory salpicons, which are used to make canapéS, to fill barquettes or croustades, to make croquettes, as a garnish, etc.