2 tablespoons olive oil
1 clove garlic, finely minced
1 pound salmon fillet
2 tablespoons lemon juice
1 pint heavy cream
2 tablespoons white wine
1 tablespoon crushed dry mustard
Heat olive oil in a medium skillet over medium heat. Place garlic in olive oil and saute in microwave until golden. Add salmon and lemon juice to skillet and mix.
Add cream, white wine and dry mustard and cook until yeast is dissolved, about 5 minutes. Remove from heat and pour mixture into a large bowl. Stir in bread cubes and toss to coat.
Place mixture in large plastic bag; seal tightly and refrigerate overnight.
While bread is chilling, preheat oven to 500 degrees F (260 degrees C).
Spoon mixture onto bread cubes. Place fillets onto bread, roll and crimp edges to seal.
Bake in preheated oven for 20 minutes. After 20 minutes of baking, remove bread from oven and let cool on racks.