|
Tarragon Chicken Salad
& Salmon Mousse
A Couple of Oldies But Goodies
These two
iconic Silver Palate Cookbook recipes never grow old for me. And, trust
me, for I've been loving them for over four decades. I hate to be sappy,
but these are two recipes that every time I make them it's like I am
tasting them for the very first time. They both taste fresh, new and just
terrific to me. So much so that I still do my notorious little dance with
the first few bites.
They're
both found quite often in my kitchens. We make Salmon Mousse all of the
time for Wickwood's menu . . . to be served sometimes on bok choy leaves,
crostini, aside roasted asparagus, or others simply in a bowl to top
crispy crackers. Sometimes we add a little extra heat to it (why not?)
and, most often, small slivers of Smoked Salmon, (why not?). When Salmon
Mousse is served during our Small Plates Hour, it seems to set the tone
for a celebration and anything can happen, no matter the season.
My second
favorite recipe seems to resonate with a lot of cooks. A couple of weeks
ago, as I was making Tarragon Chicken Salad for Saturday lunch, I received
an email from a Silver Palate Cookbook cook who just wanted to tell me how
much she loved that chicken salad with the tarragon and, in fact, she had
just finished making a batch for the umpteenth time. I love these
coincidences of life!! And I love hearing from cooks. Who knew . . . just
because I wrote a cookbook one summer long ago that it would bring such
joy for so many years!! Certainly not me!.
Well,
this chicken salad is another recipe I make very often. It always tastes
fresh and we just never tire of it. I always feel quite secure when it's
in the fridge to serve for lunch, dinner, atop crackers, or just to nibble
on.
There are
two tricks to its magic. One is poaching the chicken in cream, milk, or
(as I just did cleaning out the fridge of all white liquids by adding oat
milk and coconut milk to the heavy cream and milk to round it all off).
Poaching in milk gives the chicken the texture of velvet. I place the
chicken breasts in a flat baking dish and cover them with the liquid,
poaching them, covered, for 40-60 minutes depending on their thickness.
Shredding the chicken, rather than cutting it, keeps it light and fluffy
in the salad. Don't ask me why, it just does.
The
second trick is. I use inordinate amounts of dried tarragon (works much
better than fresh) and black pepper. To my taste there is enough salt in
the mayo, but I keep adding more and more tarragon and pepper as the
chicken absorbs the flavors . . . pausing to give them time to marry.
Don't be shy, I'm not. And I fear with each batch, I add more and more
celery, walnuts and chopped Italian parsley. Oh, and I love it with green
grapes or blueberries, but Wills doesn't. To each his own, but my way is
better.
"Poultry is for the cook what canvas is for the painter."---
Brillat-Savarin
|
TARRAGON CHICKEN SALAD RECIPE
Our
Tarragon Chicken Salad is a salad with style as well as substance.
It is dressy enough to serve as a main course and delicious in a
sandwich. It's so simple to assemble that you'll soon know the
recipe by heart. We adore this recipe and think it’s pretty safe to
say that it wears well. It has for decades now. You can always vary
it by using black walnuts or by tossing in some green grapes or
dried cranberries. |
INGREDIENTS
• About 3 pounds boneless, skinless whole chicken breasts
• 1 cup Crème Fraîche or heavy cream
• ½ cup sour cream
• ½ cup mayonnaise, preferably Hellmann's
• 2 celery ribs, cut into 1-inch-long pencil strips
• ½ cup shelled walnuts
• 1 tablespoon crumbled dried tarragon
• Salt and freshly ground black pepper, to taste |
 |
|
DIRECTIONS
1. Preheat the oven to 350ºF.
2. Arrange the chicken breasts in a single layer in a large
jellyroll pan. Spread evenly with the crème fraîche and bake until
cooked through, 20 to 25 minutes. Remove from oven and cool.
3. Shred the meat into bite-size pieces and transfer to a bowl.
4. Whisk the sour cream and mayonnaise together in a small bowl and
pour over the chicken mixture.
5. Add the celery, walnuts, tarragon, and salt and pepper, and toss
well.
6. Refrigerate, covered, for at least 4 hours. Taste and correct the
seasoning before serving. Serves 4-6 portions. Use the accumulated
juices from the jelly-roll pan to enrich soups or sauces.
Taste Tarragon Chicken Salad At Wickwood Inn
When you stay with us in downtown Saugatuck, you may taste this
delicious Tarragon Chicken Salad. It is a summer favorite to serve
this to guests at our Sips And Small Plates Hour in the evening.
What are you waiting for? Reserve your bed and breakfast stay today.
We are happy to prepare this salad and many other delicious Wickwood
recipes for you while you are here. |
"Looks may be deceiving, it's eating that’s believing." --- James
Thurber
|
SALMON MOUSSE RECIPE
Wickwood Inn's Salmon Mousse is a favorite of the guests at our
Saugatuck bed and breakfast. A Silver Palate Cookbook classic, it
tastes just as fresh and new to us each time we make it. It was with
us from the day we opened the New York City store, unless it sold
out. This Salmon Mousse is light and pretty and one of those foods
you enjoy anew every tie you eat it when you stay with us. It's so
good that we thought you should eat it even if you're not here at
Wickwood Inn. Enjoy!.
INGREDIENTS
• 1 envelope unflavored gelatin
• ¼ cup cold water
• ½ cup boiling water
• ½ cup mayonnaise, preferably Hellmann's
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely grated onion
• Dash of Tabasco
• ¼ teaspoon sweet paprika
• 1 teaspoon salt
• 2 tablespoons finely chopped fresh dill |
 |
• 2 cups finely flaked poached
fresh salmon or canned salmon, skin and bones removed
• 1 cup heavy cream
• Watercress, for garnish
• Toast, pumpernickel, or crackers, for serving |
|
INGREDIENTS
• 1 envelope unflavored gelatin
• ¼ cup cold water
• ½ cup boiling water
• ½ cup mayonnaise, preferably Hellmann's
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely grated onion
• Dash of Tabasco
• ¼ teaspoon sweet paprika
• 1 teaspoon salt
• 2 tablespoons finely chopped fresh dill
|
|
DIRECTIONS
1. Soften the gelatin in the cold water in a large mixing bowl. Stir
in the boiling water and whisk the mixture slowly until gelatin
dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco,
paprika, salt and dill. Stir to blend completely and refrigerate
until the mixture begins to thicken slightly, about 20 minutes.
3. Fold in the finely flaked salmon. In a separate bowl, whip the
cream until it is thickened to soft peaks and fluffy. Fold gently
into the salmon mixture.
4. Transfer the mixture to a 6 to 8 cup bowl or decorative bowl.
Cover and refrigerate for at least 4 hours.
5. Garnish with watercress and serve with toast, pumpernickel or
crackers. Serves 12 portions. |
"No restaurants? The means of consoling oneself: reading cookbooks."
--- Baudelaire
|
