Le Pain de Poisson

As I pointed out, in the nineteenth century salmon was plentiful and the farm workers would be given it several times a week. This recipe was given to me, together with several other entrée and dessert recipes, by Madame Clapié whose husband rears cattle near La Fouillade in the Aveyron. He has no farm workers, only his son to help him but his wife continues the tradition of serving salmon.