Photo: Caroline Attwood
Salmon and watercress pan bagnat
13 ingredients
30 min + 2 hr
Serves 8-10
openrecipes
Once prepared this rustic bread stuffed with salmon, peppers, red onions and watercress pesto will keep for days. Perfect for a large picnic party.
Estimated Nutrition (whole recipe, rough)
1169
Calories
44g
Protein
51g
Fat
136g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Red Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5kg/3lb 5oz salmon
- 1 lemon
- 1 large bunch basil
- 2 garlic
- 60g/2¼oz toasted pine nuts
- 400g/14oz picked watercress
- 400ml/14fl oz extra virgin olive oil
- 2 red onions
- 6 courgettes
- 2 tbsp olive oil
- and freshly ground saltblack pepper
- 1 large pain de compagne loaf (round loaf of rustic bread or sourdough)
- 3 x 200g/7oz jars roasted piquillo red peppers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes