-
1
In a saucepan of simmering water poach the salmon for 15 minutes, or until it is just cooked through, transfer it with a slotted spoon to a plate, and keep it warm, covered.
-
2
In the water in the pan boil the potato, peeled and cut into 1/2-inch pieces, with the garlic for 10 to 12 minutes, or until the potato is tender.
-
3
While the potato and the garlic are cooking, in a small saucepan heat the oil, the cream, and the thyme over low heat until the mixture is hot, remove the pan from the heat, and keep the mixture warm, covered.
-
4
Drain the potato and the garlic, return them to the pan, and cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquids evaporated.
-
5
In a bowl with an electric mixer beat the potato and the garlic on medium-low speed until the mixture is smooth, add the salmon, and beat the mixture until it is combined well.
-
6
Add the cream mixture gradually, beating, and add the lemon juice and salt and pepper to taste.
-
7
Transfer the brandade to a bowl and serve it warm with the olives and the toasted bread.
-
8
The brandade may be made 1 day in advance, kept covered and chilled, and reheated over low heat, stirring constantly.
