Salmis
This savory creation has its origins in 18th-century France and was created as a way to stretch precious meat resources further. It's seen as a kind of haute cuisine because of the luxuriousness of the ingredients used in its composition.
The name “Salmis” comes from the old French verb salmier, which means “to hasten,” referring to the fast-cooking method used to create this dish. Although the technique has evolved over the centuries, it still produces the same succulent results: tender meat and a tantalizing sauce that pairs perfectly with a simple side of vegetables or mashed potatoes.
Since duck and pheasant are more expensive than other meats, Salmis is usually served as a special occasion dish. Despite its luxurious status, however, it’s really quite easy to prepare at home. All you need is an oven-safe pan, an ample supply of aromatics, and a few hours of simmering and you can be rewarded with a sublime dinner experience.
So if you’re looking for something a bit more sophisticated than your usual weeknight fare, give Salmis a try. Its delightful depth of flavors and ease of preparation will have you coming back for more.
Salmis recipes
Amazing Salmis recipes sourced from the web.
The origin of Salmis
The origins of Salmis, a rich and savory French dish, are as varied and elaborate as the culinary delight itself. The word salmis, derived from the Italian term saltare, translates to “to jump” or “to leap” and is said to reference how the rabbit pieces were finely chopped or diced when the dish was first created. While the exact birthplace of Salmis is hotly contested, historians believe it began as an aristocratic feast fit for a king.
The earliest known recorded recipe for Salmis dates back to the late 1700’s when it was served at the court of the Duke of Modena. From there, it spread quickly across Europe, particularly in France, where its robust flavor and traditionally high-end ingredients soon made it popular among the country’s gentry class.
However, the story behind Salmis’ emergence doesn’t end with the upper crust. It’s believed that the dish was also influenced by peasant cuisine, an important aspect of its current incarnation. The homesteaders of the day favored rabbit over more expensive meats, so over time creative cooks adapted their recipes to include this more affordable alternative. It’s believed that the hearty stew-like creation they crafted was the direct predecessor to modern-day Salmis.
Today, the popular dish remains a favorite among European chefs and diners alike. Its medley of flavors, textures, and aromas make it an ideal candidate for everything from a special occasion meal to an everyday comfort food. Lest we forget, the leaps and bounds taken to get us here can no doubt be attributed to the widely disparate culinary backgrounds which forged the exquisite Salmis we know today.
Types of Salmis
Salmis - a dish with a long and exciting history of flavor combinations!
When you hear the word Salmis, what comes to mind? A timeless classic cooked in the French countryside? A succulent stew of game birds served in a rich gravy? Or perhaps a savory dish featuring smoked duck with colorful vegetables? Whatever your preference may be, there is no denying that this storied dish has been tantalizing taste buds for centuries!
For those unfamiliar with the term, Salmis can refer to a variety of dishes, most of which involve birds, especially game birds. The word itself is derived from the old French verb salmizier, which means “to truss or bind”. It is thought to have originated in the Middle Ages, when hunting was a popular pastime for the aristocracy. Various species of birds would be trussed up, roasted, and served as part of a banquet course.
Today, Salmis is most commonly enjoyed as a stew or casserole, featuring a variety of ingredients. Ducks and pheasants are popular choices, but other birds such as grouse, partridges, and quail can also be used. These are usually cooked slowly in a flavorful sauce, enriched with wine or cream, and then scattered with mushrooms and vegetables. The stew is sometimes finished off with a flourish of herbs, such as parsley and tarragon.
A variant of the Salmis dish is Salmis purée, where the meat is pounded into a paste and then deep-fried in butter until crisp. This type of preparation can also be found in other dishes, such as Salmis pâté, a cold version that is smoother in texture and traditionally served as part of an apéritif.
No matter how you choose to prepare your Salmis, it's sure to be full of delectable and unique flavors. If you're feeling adventurous and looking for something new, why not give the classic Salmis a try? You won't be sorry!