Atlantic Smoked Salmon Bread Pudding
Serves 6 as a first course
½ pound diced Atlantic smoked salmon
8 cups cubed bread*
½ cup whipping cream
2 tsp wasabi mustard
1 tsp chopped chives
1 tsp chopped fennel
Salt & pepper to taste
Olive oil for greasing ramekins
Combine all ingredients in a bowl until well mixed. Divide ingredients evenly among six greased ramekins. Bake in a pre-heated, 400° oven for 15 to 20 minutes.
*DesBarres Manor Executive Chef Shaun Zwarun likes to use a light rye bread with this recipe as the flavour of the rye combines well with the smoked salmon. An oatmeal bread or French loaf would also work well.
We enjoy a Gewurztraminer with anything smoked and recommends the Pelee Island Gewurztraminer from Ontario. Our other choice is the Pinot Gris from Argentina’s J. & F. Lurton Winery. Well-rounded, this full bodied Pinot Gris will stand up well with smoked fish.
Proprietor Glynn Williams