SATURDAY COOKING: PAIN DE SAUMON (SALMON “BREAD”)

This is my Mum’s recipe, a favourite in our family.

image

250g – 300g thick cream
3 eggs
brandy or cognac (about 3 tablespoons)
3 slices of white bread, torn in small pieces
salt and pepper
dried tarragon leaves
2 × 400g salmon tins, drained
1 × 200g prawns tin, drained

Method:

    1. Preheat oven to 200°C. Grease an ovenproof dish with butter.
    2. In a large bowl , mix the cream, eggs and brandy or cognac. Add the bread, salt, pepper and a good pinch of tarragon (to taste). Soak for about 15 minutes to soften the bread.
    3. Add the salmon, reserving a few chunks. Blend or process the mixture. Add the reserved pieces of salmon and the prawns, stir.
    4. Pour into the ovenproof dish and bake for about 2 hours in a bain-marie.
    5. Cool in the dish.
    6. Eat!

Keep an eye towards the end of the cooking as the top may brown (just put a piece of alfoil on top). It will come out of the oven nicely puffed but will deflate later.
You can eat this warm with a homemade tomato sauce or cold with a homemade mayonnaise and lemon. Delicious!
It will keep in the fridge for a few days.

One thought on “SATURDAY COOKING: PAIN DE SAUMON (SALMON “BREAD”)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s