Salmon Loaf from Caudebec Recipe
Ingredients:
- 1 1/2 ponds (700 g) fresh salmon fillet
- 2 ounces (60 g) butter (“Beurre d’Isigny” if possible)
- 4 tablespoons dry white wine or cider
- 1 pound (1/2 kg) potatoes
- 1 tablespoon Calvados* (optional)
- Fines herbs (chives, tarragon, parsley), washed and chopped
- 1/2 pint (1/4 liter) single cream
- Salt and pepper
- 2 medium shallots, chopped
- 2 tablespoons lemon juice
How to cook Salmon Loaf from Caudebec:
- Poach the salmon in slightly salted water.
- Boil the potatoes in their jackets, peel, mash, and mix into them most of the most herbs, all the shallots and most of the butter.
- Skin the salmon, flake it and add it to the mashed-potato mixture.
- Moisten the mixture with the wine or cider and (optional) Calvados.
- Use the remaining butter to grease a 2 3/4 pint (1 1/2 liter) mould.
- Put the mixture in the mould, pressing it down lightly.
- Chill for 6 hours at least, preferably 12.
- When you are ready to serve the dish, lower the mould into very hot water for a minute, then invert it.
- Serve with the “loaf” a jug of cream seasoned with salt and pepper, to which add the lemon juice and the remaining fines herbs (about 2 tablespoons).
Notes:
The French name of this recipe is Saumon en Pain de Caudebec. The Salmon Loaf from Caudebec is a good summer dish, which can, indeed should, be made in advance.
Comments:
*Calvados (spirit) is an apple brandy from the French région of Basse-Normandie or Lower Normandy.
This recipe for Salmon Loaf from Caudebec serves/makes: 6
The Salmon Loaf from Caudebec Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Salmon
Preparation Method: Poached/Simmered
Cuisine: French