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.