Salmon boudin

Salmon boudin

Best Kitchen Basics
Petrina Tinslay

This was one of the first recipes on the menu of our first restaurant in 1986. It was served gently fried in butter with braised lentils du Puy and thyme. I’m not sure where the recipe came from, but it stands the test of time on remaking. It’s a little pale pink DeLorean to a time when there was no internet. This is delicious garnished with caviar and rosé Champagne.


Quantity Ingredient
200g salmon fillet
8g table salt
1/2 teaspoon freshly ground white pepper
1/4 teaspoon mace
200ml pouring cream, cold
1m natural or synthetic pork casing


  1. Cut the salmon into 3 cm cubes and refrigerate. (The cream and salmon must be very cold for the best results.)
  2. Also put the bowl and blade of a food processor in the freezer for 1 hour prior to preparing the fish.
  3. Put the chilled salmon in the food processor and blend to a fine paste. Add the salt and spices. With the processor running, pour in the cream and stop when it’s just incorporated.
  4. Use a spatula to push the mousse through a fine sieve.
  5. Rinse the casing with running water and drain. Tie one end of the sausage casing and feed the casing onto the sausage funnel of your mincer. Pour the mousse into the funnel. When the casing is full, tie and twist it into 15 cm segments. Tie each segment with a piece of string to stop it unwinding, making sure the sausage is a little slack to allow for expansion during cooking and to prevent bursting.
  6. Prick each sausage four or five times with a fine needle to eliminate air bubbles.
  7. Heat a saucepan of water to 80–82°C. Cook the sausages in the water for about 1 hour, with a wet tea towel on top to ensure the boudin are under the water.
  8. Carefully remove the sausages from the cooking water (they are prone to bursting at this stage) and cool them in iced water.
  9. Refrigerate until required or, if preferred, they can be cold-smoked.
  10. To serve, remove the skin and gently fry them in butter until golden. Warm them through in a 60°C oven.


  • The temperatures are all important here. Pay heed to them.
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