Go Back
–+ servings

Savoury Courgette & Smoked Salmon Bread (Cake Salé)

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.
5 from 21 votes
Print Pin
Course: Appetizer, Breakfast, Lunch, Side Dish, Snack
Cuisine: French
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12
Calories: 169kcal
Author: Sarah James

Equipment

  • A food grater or food processor
  • 1 large 2 lb loaf tin or a 12 mini loaf tin

Ingredients

  • 225 g coarsely grated courgette
  • ½ teaspoon salt
  • 200 g plain flour
  • 2 teaspoons baking powder
  • 3 eggs
  • 100 ml milk
  • 100 ml rapeseed oil / Canola
  • ¼ tsp black pepper
  • 100 g smoked salmon pieces
  • 2 tablespoons freshly chopped chives
Metric - US Customary

Instructions

  • Place the grated courgette into a colander over a bowl and sprinkle with the salt.
  • Leave to drain while you prepare the rest of the ingredients.
  • Preheat oven to Gas Mark 6 / 200℃ / 180℃ Fan / 400℉
  • Sieve the plain flour and baking powder into a large bowl.
  • Lightly whisk the eggs, milk and rapeseed oil / Canola in a jug.
  • Pour onto the dry ingredients and lightly fold in.
  • Add the smoked salmon pieces and chopped chives and lightly mix.
  • Add the squashed grated courgette and mix evenly.
  • Pour the mixture into your loaf tin or evenly distribute the mix into your mini loaf tin (1 heaped tablespoon per hole).
  • Bake the bread loaf for 45 to 50 minutes or mini loaves for 25 minutes.
  • Leave to cool in the tin or tins for at least 10 minutes before turning out onto a wire rack.
  • Serve warm or at room temperature.

Notes

  • 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.
  • The bread will keep for up to four days in a sealed container in the fridge.
  • The Courgette Bread or mini loaves freeze well. It's much easier and more convenient to freeze the loaf in slices so you can take a slice or two out at a time. Seal them in a freezer container or bag and pop them in the freezer for up to three months.
  • Nutrition information is approximate and meant as a guideline only.
Serving: 1slice | Calories: 169kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 254mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg