Pain de Saumon

The French pain is translated most in-adequately by the English ‘loaf – a delicate, almost mousse-like mixture carefully poached and subtly seasoned. Pain de

Saumon (pan d’ soh-mawn) is no exception – a blend of fresh salmon, eggs and panade. Serve with a tomato or chilli sauce and buttered brown bread as an elegant first course or, with a tossed green salad, as a light lunch or supper. A well- chilled Chablis or Sancerre would be excellent with this dish.8 oz. plus

1 teaspoon unsalted butter, softened

1 lb. fresh salmon, boned, skinned and flaked

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon cayenne pepper r, teaspoon grated nutmeg

1 egg

3 egg yolks | cucumber, thinly sliced

4 oz. flour, sifted

4 egg yolks

3 oz. melted butter

2 teaspoon grated nutmeg

10 fl. oz. boiling milk

First, make the panade. Place the flour in a small saucepan and add the egg yolks, one by one, beating constantly. Stir in the melted butter and nutmeg, beating constantly. Gradually add the milk, beating constantly.

Place the pan over low heat and cook the mixture, stirring constantly, for 5 minutes or until the mixture is very thick and comes away from the sides of the pan. Remove the pan from the heat and set aside until the panade is cold.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, lightly grease a round 2-pint mould and set aside.

Place the salmon, salt, pepper, cayenne and nutmeg in a large mortar, and using a pestle, pound the mixture until it forms a smooth paste. Alternatively, puree the salmon, salt, pepper, cayenne and nutmeg in a food mill or blender. Transfer the salmon mixture to -a large mixing bowl and set aside.

Place the cold panade in the mortar and pound it for 2 minutes with the pestle.

Gradually add the remaining softened butter, pounding until they are well blended and form a smooth mixture.

Alternatively, place the panade in a medium-sized mixing bowl and, with a wooden spoon, cream in the softened butter.

Add the panade mixture to the salmon mixture and beat until they are well blended. Add the egg, then the egg yolks, one at a time, beating constantly until the mixture is perfectly smooth.

Spoon the mixture into the prepared mould and place the mould in a bain marie or deep roasting tin. Pour enough boiling water into the bain marie or tin to come halfway up the sides of the mould. Place the bain marie or roasting tin in the oven. Bake for 1 hour.

Remove the bain marie or tin from the oven and lift out the mould. Reverse the salmon loaf on to a warmed serving dish and garnish with the cucumber slices. Serve at once.

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