One of the joys of coming home to Canada on summer holidays is having plenty of space to stretch out and cook in a kitchen that, in Paris, would feel like an entire apartment. I also love having access to all my books, including some that have been in this house since before I showed up in it. The Fannie Farmer Cookbook is one of them, and it has been in active use all my life. It contains my favourite cheese soufflé recipe, our staple household bread, oodles of puddings, cakes and pies, instructions for pickles, candies, and punch; in short, it’s a playground of country-cooking possibilities that at once take you back in time and remind you that most things from the past still have a place today.
This week, diving into “The Fannie Farmer,” as we call it, in search of inspiration from the past, I came upon a recipe that’s sure to become a staple in my repertoire. The dish surprises people when it lands in front of them, because it’s so totally out of date; and yet it’s so wonderfully light and flavourful, not to mention simple to make, you wonder why it’s not on every menu. I’ve cleaned up the recipe a bit and now pass it on to you. I hope it will inspire you to design a menu around it and invite some friends over. I’d love to hear what you and your guests think!
The recipe for the delectable salmon mousse is below, including a printable PDF, along with a video of me making it so you can see exactly how it’s done.
Happy cooking,
Laura xo
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