The first time I tasted “brandade” was at a French restaurant in Soho, New York. My fantastic friend Katie was responsible for this revelation. This mousse-like, light as air, delicious dip is perfect for the festive season or whenever you want something special to dip your toast in. Brandade is traditionally made with cod, but since you can purchase fantastic smoked salmon from Foodsaver Stores, then smoked salmon brandade is on the menu.
Very easy to prepare, all you need is a blender. You can make the dip as chunky as you like. I personally like the salmon bits, so I blend 2/3 of the salmon and then chop the remaining with a knife. You can serve brandade with toasted baguette or crackers. Store it covered in the fridge and make it one day in advance for maximum flavor. Open the bubbly, dig in and have a fantastic time with friends. Or, save it all for yourself and devour in front of the TV watching “The Crown”.
- 300 grams Unique smoked salmon
- 400 grams Foodsaver parboiled new potatoes
- 1 tsp Ardo chopped garlic
- 4 Tbs lemon juice*
- 2 tsp lemon zest*
- 2 Tbs capers, drained*
- 2 Tbs fresh dill*
- 250 ml Minerva organic extra virgin olive oil
- 125 ml Arla cream
- Maldon sea salt
- Maldon black pepper
*all ingredients from Foodsaver stores except those marked with an asterisk
Put the potatoes in a small pot and cover with water. Boil until very well cooked and almost breaking apart. Drain very well.
Put 200 grams of the salmon in a bowl of a food processor together with the drained potatoes. Add the lemon juice, lemon zest, capers, dill, olive oil, cream and season with salt and plenty of black pepper. Blend to desired consistency. I like mine chunky.
Chop remaining salmon to small pieces. Mix salmon and blended mixture with a spatula.
Transfer brandade to bowls and cover with plastic wrap. Keep in the fridge until 30 minutes before serving. Serve with toasted baguette.