AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

English Origins for a French Style Potted Salmon Recipe

A 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 Recipe Cocoa and Lavender

Potted Salmon

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine French
Servings 6 People

Ingredients
  

  • 3 cups Water
  • 1 cup White Wine
  • 6 fresh bay leaves
  • 1 lb (.450 kg) Salmon Fillet boneless and skinless
  • 4 oz Cured Salmon diced, lox
  • 1 cup Crème fraiche
  • 3 tbsp (+ garnish) Fresh Dill chopped
  • 3 tbsp Fresh Chives chopped
  • 1/4 tsp Piment d'esplette
  • 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.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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