Shake-up your brunch spread with this perfectly savoury treat. Made with both fresh and smoked salmon and a generous serving of chives, this cannelé is best served with a ribbon of smoked salmon, alongside a vibrant salad.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 100g fresh salmon
FOR THE CANNELE
- 80g smoked salmon
- 500ml whole milk/full-cream milk
- 125g flour
- 3 egg yolks
- 70g double cream
- 1 bunch of chopped chives
- 5g salt
- 5g ground pepper
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Method
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1Cut the fresh salmon into cubes and the smoked salmon into strips.
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2In a mixing bowl, combine the milk and egg yolks. Add the wet ingredients to the dry ingredients in three goes to avoid lumps and mix with a spatula. Season with salt and pepper. Set the mixture to rest in the fridge for 5 to 12 hours.
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3Take the mixture out of the fridge 1 hour before baking. Grease the cups of the Le Creuset Cannelé Tray and pour the mixture in.
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4Preheat the oven to 160°C/140°C fan/gas mark 3. Bake for 40 minutes at 160°C/140°C fan/gas mark 3 and finish baking for 10 minutes at 180°C/160°C fan/gas mark 4.
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5Leave the cannelés to cool in the tin. Once cooled, remove (if removed while hot, they will collapse).
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6Topping: Decorate with a strip of smoked salmon and serve with a salad.
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7Cook’s Tip: The dough should not be whipped, or else the cannelés will overflow when cooked.
