Saumon en Pain de Caudebec

Name: Saumon en Pain de Caudebec (Salmon ‘loaf’ from Caudebec)
Yield: Serves Six
Cuisine: France
Ingredients: calvados, 1 tbs (optional); dry white wine or cider, 4 tbs; salt and pepper; single cream, ¼ litre (½ pint); lemon juice, 2 tsp; salt and pepper; potatoes, ½ kg (1 lb); fines herbes (chives, tarragon, parsley), washed and chopped; fines herbes (chives, tarragon, parsley), washed and chopped; fines herbes (chives, tarragon, parsley), washed and chopped; fines herbes (chives, tarragon, parsley), washed and chopped; medium shallots, 2, chopped; butter, 60 g (2 oz); dry white wine or cider, 4 tbs; fresh salmon, a piece weighing 700 g(1½ lb)

Salmon ‘loaf’ from Caudebec

Preparation info

Serves
Six

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

This is a good summer dish, which can, indeed should, be made in advance.

Ingredients

fresh salmon, a piece weighing 700 g(1½ lb)

Europe
France
North West France
Fish course
Pescatarian
Mediterranean
Summer
Gluten-free

Method

Poach the salmon in slightly salted water. Boil the potatoes in their jackets, peel them, mash them and mix into them most of the fines herbes, all the shallots and most of the butter (beurre d’Isigny if possible).

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