Salmon loaf cake – Nicolas Bernardé


Prep time: 20 minutes

Cook time: 1 hour

Serves: 3 loaf cake : 20cm/ 7,5 cm/ 5,5cm high

When I first got my hands on this amazing book “invitation d’un pâtissier voyageur” I naturally started to flip through it.

When I came to this recipe “ saumon sauvage Canadian : wild canadian salmon”, I just had to stop. Not just because the picture of this cake is sublime – it’s also the case for all the pictures of this book from the first page to the last -. But because I love salmon in all its forms, and this recipe combines all the ingredients to make it the perfect loaf cake. It has fresh and smoked salmon, green olives, emmental cheese, spring onions and flaxseeds for some crunch. 

So if you are a salmon fan like me, this recipe should be at the top of your list.

Today’s recipe :

Today is chef Nicolas Bernardé recipe. He obtained the title of “MOF : meilleur ouvrier de France (Best Craftsman in France ) in 2004, and in 2005 he was elected Best Chef in the World. The chef described this savory loaf cake as an ocean’s flavors. And I have to say that this “double salmon” loaf cake  is definitely my favorite, It’s easy to make,  very delicious and most important adaptable. You can use it as a basic batter mix and make it in so many different ways. You can use smoked veal or turkey bacon, or leaving it out for a vegetarian version. Sun dried tomatoes, chopped grilled vegetables, the herbs that you like, sunflower seeds instead of flaxseed, feta cheese can be added…Get creative with the filling, the possibilities are endless. Just be careful to not overload the batter with too many different flavors.

And what’s also great about the savoury cake, it can be made in advance which make it perfect for picnics, brunch or buffets. As it can be a wonderful dinner or lunch served with a salad, like this amazing baby gem lettuce salad with smoked aubergine cream. As it will keep in the fridge for several days.

If you go for small size, made in muffin tins or mini individual loaf tins, which is perfect to be served as canopies , just reduce the baking time accordingly to the loaf size.

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Salmon loaf cake – Nicolas Bernardé

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 20 minutes
  • Serves: 3 loaf cake : 20cm/ 7,5 cm/ 5,5cm high

Ingredients : with this quantities I made 1 loaf cake : 22cm/10cm/7cm high + small one 15,5cm / 7cm/ 4,5cm high

For batter cake :

  • 250 g all purpose flour
  • 15 g baking powder
  • 250 g eggs (about 5)
  • 75 g melted clarified butter
  • 75 g grape seeds oil
  • 200 g milk full fat
  • 5 g smoked salt

For garnish :

  • 3 spring onions, washed and finely chopped, their green stems cut diagonally
  • 150 g grated Emmental cheese
  • 75 g fresh salmon cut into 1cm pieces
  • 75 g smoked salmon, cut into pieces
  • 100 g green olives, pitted and cut into pieces
  • 60 g grated Gruyere cheese
  • 60 g brown flax seeds

Assembly :

  • Smoked salmon, about 150 - 200g
  • Lemon caviar
  • Salmon eggs, about 1 Tbsp
  • Black sesame
  • Leek sprouts , ( dill or parsley)
  • Cive (or chive) cut diagonally
  • Timut or Timur peppercorns , freshly grounded

Method :

  • 1)

    Preheat the oven to 160C fan.

    In a bowl, put the sifted flour and baking powder, whisk in the eggs. Then gradually add the clarified butter melted at around 50C, grape seed oil, milk and smoked salt.  Mix well with a spatula until everything is perfectly combined.

    Stir in the spring onions, Emmental, flax seeds, the two salmon and the green olives.

    Pour the preparation into a buttered and floured mold (or lined with baking paper), sprinkle harmoniously with grated Gruyere.

    Bake for 10 minutes at 160C, then 30 minutes at 140C (if you use the dimensions of my large mold you must extend the cooking time by 20 minutes). Remove from the oven, unmold and let it cool on a rack.

  • 1)

    Place the smoked salmon on top of the cake.

    Decorate with lemon caviar pearls (or lemon wedges cut into small pieces), salmon eggs and black sesame seeds, leek sprouts (or just dill or parsley) and the cive (chive).

    Give a turn of the Timut (or timur )peppercorn  (personally I didn’t find any Timut pepper so I didn’t).

Tips & Tricks :

I made this cake twice before posting the recipe, here are some comments :

In principle, the Emmental is cut into pieces and then added to the preparation, on my second try I grated it and I must say that the texture of the cake was better.

It was impossible to find the molds used by the chef (20cm / 7.5cm and 5.5cm high), so I used my mold of 22cm/ 10cm / 7,5cm high.

Personally I didn’t add “the lemon caviar”, it is very expensive and difficult to find, so I just added lemon wedges cut very finely so as to have pearls of pulp.

If you don’t want to decorate your cake or find that certain ingredients are difficult to find, know that the cake on its own is really good with just the smoked salmon on top, dill or parsley to make it pretty and serve it with lemon wedges to bring that acid side that goes very well with fish.


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