Photography for Sale

Saturday, November 19, 2011

Savory Salmon Bread

Savory food is categorized as any food that is not sweet and filled with fragrant herbs, exotic oils, or flavorful cheeses.  I recently attended a French party in which I needed to acquire a French repertoire in the kitchen, so I yanked out my French apron.  :)

After the party, I took liberties with the recipe to create an even - more - flavorful bread.  I used smoke salmon this time, broke the salmon into much finer pieces, and added a topping which melded the flavors of dill, lemon, and salmon much more eloquently.  


  • 2 3/4 cups all purpose flour
  • 1/4 cup cornmeal                                                                      
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cup grated Swiss cheese
  • 2 large eggs (beaten)
  • 1 cup half and half milk
  • 2/3 cup smoked salmon
  • 4 leeks, white part only
  • 2 Tbsp Dijon mustard
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill
  • 1 teaspoon lemon zest
Clean the leeks, cutting off the tougher green tops and root ends.
Rinse leeks very well and chop.
Saute  for 10 min.

Mix all, except salmon, with whip until blended.

Add 2/3 cup chopped smoked salmon and mix just until blended.  Do not over mix.



1/3 cup cream cheese
1/2 tsp lemon zest
2 Tbsp fresh dill

Mix well, and add to the top of batter in loaf pans.

10 mini-loaf pans, greased
Fill with batter 3/4 full
With small spoon or small melon-baller, place 2 dollops of topping on top of batter in each pan.
Bake at 375 for 22 minutes, or until toothpick comes out clean.
Cool 5 minutes before removing from pans.

If using 9 or 10 inch loaf pans, cook at 350 for 50-60 minutes.


How do you serve the darn thing?!

Cut into bite sized cubes, serve on platter with toothpicks.

  Or ...

As an entree:

Place a slice on mixed baby greens, a few sliced vegetables, and a wedge of lemon.  A bit o lemon can bring out the lovely flavor of salmon.  This can be made a day in advance, wrapped in plastic wrap, and refrigerated.  Allow to come to room temperature before slicing and serving.


Many changes can be made to this recipe successfully.  You can leave out the cheese if you want a lighter bread.  Use green onions instead of leeks.  You can leave out the mustard, or use fresh salmon - sauteed instead of the smoked salmon.  Toss in some oven-dried tomatoes.  Creativity is the key to great savory breads!  Other fresh herbs that can be used are: 2 Tbsp. Tarragon, Sorrel, or Basil, chopped.

                                                                      Wine pairings:

Pinot Noir

Many fine selections were savored

nous aimons les hommes français


No comments: