What are the creamy round Dolops Chefs use to Garnish Salmon dishes?

Everytime I eat salmon in a French restuarant, I always get these little round creamy dolops strategically placed on my plate. They are really delicious but I have no idea what they are. I think they are usually served with shallot shavings as well. If there are any chefs, or other knowledgeable persons out there who happen to know what I’m talking about, I’d appreciate your input.
Thanks!

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What are the creamy round Dolops Chefs use to Garnish Salmon dishes?

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