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.
- 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
- 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.