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Le Chaudron recipe
Cake saumon aneth
Savory salmon and dill loaf
⏱ 60 minServes 8Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)all-purpose flour
200 g (7 oz)smoked salmon
200 g (7 oz)fresh salmon fillets
150 g (5 oz)cream cheesecream cheese
4whole eggs
150 ml (⅔ cup)extra-virgin olive oil
150 ml (⅔ cup)whole milk
1 packetbaking powder11 g
1large bunch of fresh dill
1bunch of chives
2lemonszest
60 g (2 oz)unsalted butter
100 g (3½ oz)toasted pine nuts
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 300 g (11 oz) all-purpose flour
- 200 g (7 oz) smoked salmon
- 200 g (7 oz) fresh salmon fillets
- 150 g (5 oz) cream cheese cream cheese
- 4 whole eggs
- 150 ml (⅔ cup) extra-virgin olive oil
- 150 ml (⅔ cup) whole milk
- 1 packet baking powder 11 g
- 1 large bunch of fresh dill
- 1 bunch of chives
- 2 lemons zest
- 60 g (2 oz) unsalted butter
- 100 g (3½ oz) toasted pine nuts
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) convection. Butter the 26 cm (10 in) loaf pan generously and line with parchment.
- Remove every pin bone from the 200 g (7 oz) salmon and remove any skin. Cut into even 1.5 cm (⅝ in) cubes. Cook 5 minutes in the large dry skillet. Let cool 5 minutes.
- Cut the smoked salmon into 1 cm (⅜ in) strips.
- Finely snip the large bunch of dill and the chives, thin stems included.
- In the large bowl, mix the all-purpose flour, baking powder, salt, pepper and half the herbs.
- In another bowl, beat the 4 eggs hard with the extra-virgin olive oil, whole milk, crumbled fresh cheese and grated zest of the 2 lemons until smooth.
- Pour the wet mixture into the dry and mix with a wooden spoon until perfectly smooth.
- Gently fold in the cooled salmon cubes, smoked salmon strips, toasted pine nuts and remaining herbs without breaking up the pieces. Pour into the pan and bake 45 minutes at 180°C (350°F).
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