Salmon And Watercress Pan Bagnat
This delicious recipe combines succulent oven-baked salmon, vibrant watercress pesto, charred courgettes, and roasted peppers, all layered into a rustic bread loaf for a flavorful and satisfying dish. Perfect for a picnic or special gathering, this savory salmon and watercress pesto loaf is sure to impress your family and friends with its wonderful medley of flavors and textures.
— Constant Cookbook
Ingredients
- 1.5kg/3lb 5oz salmon
- 1 lemon
- 1 large bunch basil
- 2 garlic
- 60g/2¼oz toasted pine nuts
- 400g/14oz picked watercress
- 400ml/14fl oz extra virgin olive oil
- 2 red onions
- 6 courgettes
- 2 tbsp olive oil
- and freshly ground saltblack pepper
- 1 large pain de compagne loaf (round loaf of rustic bread or sourdough)
- 3 x 200g/7oz jars roasted piquillo red peppers
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Place the salmon in a deep-sided tray with the lemon slices, cover with water then place in the oven for 15-20 minutes, or until just cooked through.
- Remove and allow to cool slightly before flaking the fish into large pieces.
- To make a pesto, put the basil, garlic, pine nuts and two-thirds of the watercress into a food processor and blend until slightly chunky, then add the oil gradually until it forms a thick paste.
- Heat a griddle pan until very hot.
- Toss the courgettes with a tablespoon of olive oil and season with salt and black pepper. Place on the griddle in batches and cook for 1-2 minutes until just cooked through. Remove and set aside to cool.
- Take the loaf and cut off the top ¼ and set it aside.
- Scoop out all the bread from the inside of the loaf. (You can keep it for making breadcrumbs at a later date.)
- Spread some of the pesto into the bottom of the loaf.
- Place a quarter of the charred courgettes into the bottom of the loaf and press down lightly. Place a quarter of the remaining watercress on top and press down.
- Top with a quarter of the salmon, peppers, sliced onions and more pesto, then repeat the layers until the loaf is full to the brim, then place the lid back on top.
- Wrap very tightly in cling film and place in the fridge for at least one hour, but preferably overnight or even for up to three days.
- To serve, unwrap and cut into wedges.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 8-10
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