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Salmon Brandade

Salmon Brandade
Cook time: 
Total time: 
This is a basic French Brandade. I learned to make it when living in France back in the 1970s. It's wonderful on its own as a spread on toast, but can be used in other ways like dip, spread, or even on pizza. This is my version using smoked salmon.
  • 1 (6 oz) package Olympia Alder Smoked Salmon, skin discarded, diced
  • 1-1/2 pounds russet or baking potato, peeled, cut into 1-inch pieces
  • Equal parts milk and water
  • 1 bunch fresh thyme
  • 1 medium carrot, peeled
  • 1 stalk celery, trimmed
  • 1 whole head garlic, tops trimmed, most of the outer paper removed, plus 2 cloves garlic, mashed
  • 1 small yellow onion, peeled and halved
  • 2 cups heavy cream
  • 2 cups olive oil
  • Salt
  • Lemon juice
  1. Heat equal parts milk and water in a large pot (there should be enough liquid to cover all the ingredients). Add the potatoes, thyme, carrot, celery, whole head of garlic, and onion. Bring slowly to a boil, and then turn off the heat as soon as it begins to boil. Let sit until the fish and
  2. potatoes are soft, 20 minutes. The potatoes should be tender.
  3. Transfer the potatoes to a food processor with the salmon and mashed garlic cloves. Turn the food processor on and gradually pour in the cream and then the oil in thin streams. The brandade will start to emulsify and get fluffy. It should be spreadable and even. You may not use all of the oil and cream or you may have to add a little more. Turn off the processor and add salt and lemon juice to taste.


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