Salmon Brandade

50 Comments

This recipe comes from the 2018-published cookbook entitled Everyday Dorie, by Dorie Greenspan. I bought it recently after seeing quite a few bloggers share some of this book’s recipes on Instagram.

Personally, I’ve never gotten to “know” Ms. Greenspan. It’s probably because I first learned about her when the book, Baking with Julia, was published. Ms. Greenspan and Julia Childs were co-authors.

Well, I won’t bake with Julia, or anyone else, so I kind of ignored Dorie Greenspan and her award-wining books over the years, until now.

The book? Fairly straight forward, simple food. Her goal with the cookbook is to “turn out food that’s comforting, satisfying, inviting and so often surprising. I love when there’s something unexpected in a dish, especially when it’s in a dish we think we know well.

So, she added Dijon mustard to gougeres, to carrot and mustard rillettes, to honey-mustard salmon rillettes, and to a tomato tart with mustard and ricotta. And that’s just the appetizer chapter. I wasn’t really impressed with her “surprises,” but the photos of the food are really pretty.

I chose to make Ms. Greenspan’s salmon brandade, because I love traditional brandade, made with salt cod. If you’re interested HERE is a Jacques Pepin recipe for it.

According to Dorie Greenspan, “This brandade celebrates everything that’s warm and comforting about the original while adding a touch of luxe – it’s brandade for dinner parties. Serve with a salad and white wine. Maybe even Champagne.

The dish isn’t gorgeous, but it’s perfect comfort food, especially served during cold months. And for pescatarians.

It’s basically a salmon shepherd’s pie!

Salmon Brandade
Makes 6-8 servings

1 1/2 cups whole milk
1/2 pound smoked salmon, or lox
2 – 2 1/4 pounds Yukon Gold potatoes, peeled, cut into medium chunks
Kosher salt
3 tablespoons unsalted butter, cut into 6 pieces, plus 1/2 tablespoon butter
Fine sea salt and freshly ground pepper
1 1/2 tablespoons olive oil
1 large onion, finely chopped, rinsed, and patted dry
2 garlic cloves, germ removed, minced
6 – 8 ounces skinless salmon fillet, cut into small cubes
1/4 cup white wine or dry vermouth
2 – 3 tablespoons minced mixed fresh herbs, such as dill, chives, parsley, and/or tarragon
Plain dry bread crumbs, for finishing

Bring the milk just to a boil in a medium saucepan. Stir in half of the smoked salmon, turn off the heat and let steep while you make the potatoes.

Put the potatoes in a tall pot, cover generously with cold water, salt the water and bring to a boil. Cook the potatoes until they’re so tender that you can easily crush them against the side of the pot with a fork, 15 – 20 minutes. Drain well.

The potatoes must be mashed, a job best done with a food mill or ricer, which produces fluffier potatoes. Mash them in a large bowl, and then, using a spatula, stir in the salmon-milk mixture, followed by the 6 pieces of butter.. The potatoes will be softer and looser than you might be used to. Season with sea salt and pepper.

Center a rack in the oven and preheat it to 350 degrees F. Butter a 9″ pie plate and place it on a baking sheet lined with parchment paper. I used a small baking pan and two ramekins.

Warm the olive oil in a large skillet over medium low heat. Toss in the onion and garlic and cook, stirring until the onion is soft and translucent, about 10 minutes. Season with salt and pepper – go light on the salt – and stir in the cubed fresh salmon.


Increase the heat to medium-high and cook, stirring, for 1-2 minutes. Add the wine or vermouth and cook, stirring, until the wine almost evaporates, then remove the pan from the heat and stir in the herbs and remaining smoked salmon.

Taste for salt and pepper and scrape the mixture into the buttered pan.

Top with the mashed potatoes, spreading them all the way to the edges of the pan. Dot with bits of the cold butter and sprinkle over the bread crumbs.

Bake for about 30 minutes, or until the potatoes are hot all the way through, the juices from the onion and salmon are bubbling, and the top is golden brown. If you want the brandade to have more color, put it under the broiler.

Serve immmediately – the brandade is meant to be so hot that you’ve got to blow on every forkful. See the steam in this photo? Nah, I can’t either, but it was steaming hot.

The two layers are exceptionally good, especially the soft potatoes with the bits of salmon.


But the bread crumbs (I used panko) really add a fun crunch to each bite.

I would consider this recipe excellent, but salt the potatoes!

And, the individual brandade in the ramekins turned out perfectly as well.

If you enjoy the combination of salmon and potatoes, I made a similar but much easier recipe called smoked salmon potato bake, pictured here. (I need to re-do these photos!)