Two Salmon and Chives Cannelé
Shake-up your brunch spread with this perfectly savoury treat. Made with fresh and smoked salmon and a generous serving of chives, this cannelé is best served with ribbons of smoked salmon alongside a vibrant salad.
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INGREDIENTS
100g fresh salmon
80g smoked salmon
500ml whole milk/full-cream milk
125g flour
3 egg yolks
70g double cream
1 bunch of chopped chives
5 g salt
5 g ground pepper
METHOD
Cut the fresh salmon into cubes and the smoked salmon into strips.
In 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.
Take the mixture out of the fridge 1 hour before baking. Grease the cups of the Le Creuset Cannelé Tray and pour the mixture in.
Preheat the oven to 160°C. Bake for 40 minutes at 160°C and finish baking for 10 minutes at 180°C.
Leave the cannelés to cool in the tin. Once cooled, remove (if removed while hot, they will collapse).
Topping: Decorate with a strip of smoked salmon and serve with a salad.
Cook’s Tip:
The dough should not be whipped, or else the cannelés will overflow when cooked.
