I discovered the meaning of brandade at a favourite French restaurant in America. My dear friend Katie, a great connoisseur of French cuisine, recommended that I try smoked cod brandade as a starter. Despite my reservations, I gave in — and then I cried. Tears of joy, of course!
Brandade is something like a lemony fish pâté made with plenty of garlic and potatoes. It makes a fantastic appetiser, served on slices of buttery, toasted baguette. In my own version, I use smoked salmon, which I flavour with dill, a herb that pairs beautifully with it.
Smoked salmon brandade
Brandade is something like a lemony fish pâté made with plenty of garlic and potatoes. It makes a fantastic appetiser, served on slices of buttery, toasted baguette. In my own version, I use smoked salmon, which I flavour with dill, a herb that pairs beautifully with it.
Ingredients
- 150 grams smoked salmon
- 200 grams potatoes
- 1 garlic clove crushed
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp capers drained
- 1 Tbsp fresh dill finely chopped
- ½ cup olive oil
- ¼ cup cream
- Salt and freshly ground black pepper
Instructions
- Place 100 grams of the smoked salmon in a blender along with all the remaining ingredients. Blend in batches until you obtain a coarse purée, taking care not to blend the mixture completely smooth.
- Finely chop the remaining 50 grams of smoked salmon and stir it into the mixture. Taste and add salt and pepper as needed.
- Transfer the mixture to a serving bowl and serve with slices of toasted French baguette.
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