Savoury Courgette & Smoked Salmon Bread (Cake Salé)

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Savoury Courgette and Smoked Salmon Bread AKA French Cake Salé, a quick and easy to make no yeast loaf. Makes a delicious appetiser, brunch, snack or addition to a lunchbox or picnic. A perfect courgette glut recipe for the summer.

Delicious savoury slices studded with smoked salmon pieces and chives. The saltiness of the smoked salmon combined with the mild onion flavour of chives delivers a tasty and healthy alternative to the usual sweet courgette bread or muffins.

My flavour packed savoury bread will keep moist and soft for up to four days because of the courgettes. Really is easy to make with no mixer required and all made in the one bowl.

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What is Cake Salé ?

Cake Salé is a French savoury cake which I’d never heard of until I lived in Brittany, France. It’s not like a cake at all really as it’s usually baked in a loaf tin and the recipe reads more like a muffin recipe without the sugar.

Whilst cake salé is often served as an hors d’oeuvre, you’ll find them at picnics (picque-nique) and family parties. You may even find cake salé served with salad on a lunch menu at a local restaurant.

The most popular cake salé is ham and olives but with such an adaptable recipe you’ll find all sorts of added ingredients depending on the time of year and what people have in their fridge.

What Equipment Do I Need ?

A grater or food processor. I use a grater as courgettes take no time at all to grate by hand and with a grater there’s less washing up.
A 2 lb loaf tin – 23 cms x 13 cms 9 in x 5 ins. A heavy based tin helps to make sure the loaf is cooked through so I like to use Masterclass loaf tins.
OR
A 12 hole mini loaf tin or muffin tin. Again the Masterclass brand is my preferred choice.

What Ingredients Do I Need ?

This recipe is perfect for when you’ve got plenty of courgettes growing. The rest of the ingredients are pantry and fridge staples: plain flour/all purpose flour, salt, pepper, baking powder, eggs, milk and rapeseed/Canola oil.

• Courgettes/zucchini or marrow. I know from experience how easy it is to miss the odd courgette growing – you spot it the next day because it’s turned into a marrow 🙂 If you’re using marrow in the recipe, leave out the centre with the seeds. Although marrow skin is tougher than the skin on courgettes, don’t worry as it has plenty of time to cook in the bread.
• Smoked salmon pieces – I buy smoked salmon trimmings from the supermarket as they are more economical.
• Chives – I love the mild onion flavour of chives but fresh flat leaf parsley, chervil, basil or dill will work too.

How Can I Adapt This Savoury Courgette Bread ?

This is the perfect recipe for fridge leftovers such as odd chunks of cheese or slices of ham you need to finish off. In fact, you can easily adapt the flavour of your Cake Salé with what you have available.
Vegetables you could try are:

• Finely chopped red pepper
• Chopped spinach
• Finely chopped and lightly fried onions, shallots, mushrooms, celery or leeks.
• Chopped tomatoes or sun-dried tomatoes
• Grated carrots
• Fresh herbs

How To Make Savoury Courgette & Smoked Salmon Bread

Courgette Bread couldn’t be easier to make!

• Place the grated courgette into a colander over a bowl and sprinkle with the salt. Leave to drain.
• Mix dry ingredients together.
• Whisk the wet ingredients together.
• Pour wet ingredients onto the dry ingredients and lightly fold in.
• Add the rest of the ingredients and mix.

• Pour the mixture into your loaf tin or evenly distribute the mix into your mini loaf tin (1 heaped tablespoon to each loaf).
• Bake the loaf in the oven for 45 to 50 minutes – 25 minutes for mini loaves.
• Leave to cool in the tin for at least 10 minutes before turning out onto a wire rack.

Tips For The Best Courgette Loaf

Make sure you grate the courgettes and then sprinkle them with salt before you get on with the rest of the recipe – this is to to remove excess water. There is plenty of liquid in courgettes and whilst that’s what makes the loaf soft and moist, you don’t want a wet bread.

The secret to soft fluffy bread is to work quickly and make sure you don’t over mix. If you overwork the bread batter you will end up with a dense and tough loaf. A maximum of ten stirs is generally enough to ensure there are no pockets of dry flour.

How To Serve

Serve Savoury Courgette & Smoked Salmon Bread warm or at room temperature.

A slice of courgette and smoked salmon bread is delicious as an hors d’oeuvre or appetiser. We’ve even served small pieces with tomatoes on cocktail sticks as a retro appetiser.

As a healthy snack, we love a slice (or a mini loaf split in two) spread with Boursin.

A great addition to a packed lunch or picnic.
Why not try it toasted for breakfast or brunch ?
Or as a savoury addition to an afternoon tea plate ?
However you you enjoy it, smoked salmon courgette bread is a real treat.

How Long Does It Keep ?

Savoury Smoked Salmon and Courgette Bread will keep for up to four days stored in an airtight container in the fridge.

Can I Freeze Courgette Bread ?

Yes, you can! Savoury courgette bread freezes well and will keep for up to three months.

I find it easier to freeze in slices so you can take out slices as you need them and there is no waste. Layer your slices between baking parchment and seal them in a freezer container or bag before popping them in the freezer for up to three months.

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More Courgette/Zucchini Recipes…..

Courgette and Feta Muffins

Courgette Brownies

Healthy Baked Courgette Bhajis

Pin For Later

I’m entering Savoury Courgette & Smoked Salmon Bread into a few challenges this month:

• TeaTime Treats, hosted this month by Karen at Lavender and Lovage and co-hosted by Janie at The Hedgecombers.
• Twelve Loaves created and hosted by Lora from the Cake Duchess.
• The Love Cake Challenge hosted by Jibber Jabber UK.
• The Extra Veg Challenge created by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy hosted this month by Sarah over at Maison Cupcake.
• Ren Behan‘s Simple and in Season hosted this month by Elizabeth at Elizabeth’s Kitchen Diary.
• Recipe Of the Week hosted and created by Emily over at A Mummy Too.