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 Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Provencal Feta and Sardines a Recipe for Wine Pairing
February 28, 2022
Salty food and oily fish is a wine pairing challenge. However, nothing that Cocoa & Lavender wasn’t willing to try. Taking inspiration from southern France, this delicious warm platter of feta and sardines paired beautifully with two Acquiesce wines. Producing only Rhône-style white and rosé wines, Acquiesce Winery is a maverick in Lodi appellation. The …
Understanding Provence’s Olives and Green Olive Cake
November 25, 2016
A quick and delicious appetizer bread that's easy to make and even easier to eat! A savoury delight with salted olives, rich smoky duck breast and creamy bites of Gruyère. A must for your next dinner party.…
Roasted Red Beet Hummus a Vegan Recipe
June 21, 2021
Hummus is a classic dish that originated in the Mediterranean and Middle Eastern regions of the world as early as the 13th century. Typically made from chickpeas, it’s a flavourful paste that can be enjoyed on its own, with crackers, veggies, or used as a spread for fresh bread or sandwiches. We made this hummus …
Truffled Devilled Eggs Taking your Mother’s Classic Recipe to Another Level
December 22, 2017
Devilled eggs might be one of the easiest appetizers to make. A bit old fashioned, this classic recipe was all the rage when our mothers were younger. However, the addition of truffle takes the recipe to a heightened level of sophistication. Truffled Devilled Eggs…
No Comment