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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Fish |
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| Chef Jean-Francois Vachon of Montreal’s Le Club des Pins features a smoked salmon brandade on his menu. While his version is served with fennel oil and mullet caviar, our simpler version for home cooks is garnished with more readily available ingredients. Smoked Salmon Brandade is a quick and easy-to-make appetizer. |
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Ingredients
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4 oz (125 g) smoked salmon, chopped |
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2 tbsp (30 mL) each extra-virgin olive oil and 35% whipping cream |
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2 tsp (10 mL) fresh lemon juice |
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1 clove garlic |
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½ tsp (2 mL) dried dillweed |
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Garnish: |
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1 tsp (5 mL) extra-virgin olive oil |
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2 tsp (10 mL finely chopped red onion |
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¼ tsp (1 mL) cracked black pepper and fennel seeds |
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1 tbsp (30 mL) flying fish or salmon roe (optional) |
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Toasts or crackers |
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Lemon wedge |
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Preparation
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Combine salmon, olive oil, cream, lemon juice, garlic and dill in the bowl of a food processor. Pulse until salmon is almost smooth. (Can be made to this point, covered and refrigerated for up to 2 days.)
Drizzle olive oil on a serving plate and spoon salmon mixture into a mound on the plate. Sprinkle with onion, pepper and fennel seeds. Crown with a dollop of roe if using. Serve with toasts and lemon or spoon onto toasts to make canapés. Makes 2 servings.
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Nutritional information
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Per serving (without roe): 270 cal, 24 g fat, 2 g carb, 12 g protein, 0 g fibre, 497 mg sodium. Good source niacin.
Fast & Easy: 30 minutes or less (prep and cooking time). |
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Calories : 270
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