English Origins for a French Style Potted Salmon Recipe
Appetizer · David Scott Allen · Provencal Recipes · TasteA dish of potted salmon might sound a little more British than French, but David’s idea was to create a pink-on-pink meal. The potted salmon appetizer led off the evening paired with a rosé from Mirabeau Wine. He describes this dish as, “It is a perfect combination of creamy and tart and savory.” If there are any leftovers, make wraps for lunch the next day.
This first course was followed by a savoury ragoût of langoustine and fennel. Read David’s full post here.
Potted Salmon
Ingredients
- 3 cups Water
- 1 cup white wine
- 6 bay leaves fresh
- 1 lb (.450 kg) Salmon Fillet boneless and skinless
- 4 oz Cured Salmon diced, lox
- 1 cup crème fraîche
- 3 tbsp (+ garnish) fresh dill chopped
- 3 tbsp fresh chives chopped
- 1/4 tsp piment d’Espelette
- 1 lemon for zest & juice (from 1/2)
- juice of 1/2 lemon
- salt and freshly ground black pepper
- to serve Bread, small toasts, or crackers
Instructions
- Bring water, wine, and bay leaves to a boil. Remove from heat, add fillets and cover.
- Set aside to for 15 minutes, or until fish flakes easily but retains some firmness.
- Remove from poaching liquid and let cool fully in a colander.
- Discard poaching liquid.
- Mix remaining ingredients in a bowl until well combined.
- Gently flake the cooled fillets over the cream mixture and season with salt and freshly-ground black pepper.
- Fold the salmon flakes gently into the cream, taking care not to break up the salmon.
- If not using immediately, store refrigerated in a covered glass container for up to 4 days.
- If using the same day, place in a serving dish and garnish with dill.
- Cover and chill for at least 2 hours.
- Serve with sliced bread, toasts, or crackers.
Notes
Serves 6-8 as a heavy appetizer or first course.
Tried this recipe?Let us know how it was!
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Oh La La! Visit San Quentin la Poterie and its PotteryRelated Provence Articles
Eggplant Cakes with a Pesto Sauce to Start the Evening
May 8, 2019
They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad. Think of this as a savoury cake. Once the eggplant is cooked, simply combine with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two for a rich flavour experience.…
How to Make a Charcuterie Cheese Board
June 22, 2020
Sometimes when life calls for relaxed, stress-free dining, try an indoor picnic. Make a charcuterie cheese board as an appetizer or add more ingredients for a light meal - apéro dinatoire.…
Savoury Quick Loaf a Ham and Olive Cake
October 14, 2020
What about a savoury snack or nibble with a glass of rosé? This savoury quick loaf a Ham and Olive Cake is a great snack or pre-dinner bite. It’s often enjoyed by kids here in France when they get home from school for their goûter. In French, this is called Cake aux Olives et Jambon - yes they use the English word “cake.”…
Delicious Fried Squash Blossoms with Fontina
June 9, 2021
Taking away the flowers of some plants makes them stronger and happier. Basil, for instance, will branch and provide you with much more pesto fodder if you ensure it never blooms. However, when we take away a zucchini blossom to stuff, fry, and eat, will it mean more zucchini to harvest and leave anonymously on …
No Comment