Salmon Clafoutis
- Energy Kcal 186
- Carbohydrates g 11
- of which sugars g 2.4
- Protein g 13.8
- Fats g 9.7
- of which saturated fat g 2.34
- Fiber g 0.9
- Cholesterol mg 107
- Sodium mg 784
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 45 min
- Serving: 8
- Cost: Low
PRESENTATION
So here's the thing: clafoutis al salmone is like a cool French dish with a fresh twist—super tasty, really. Typically, clafoutis is a sweet treat with cherries, but this one's savory with tender salmon, crisp baby zucchini, and peas that just pop. Toss it all with spring onion and garlic, and it smells pretty amazing even before serving. And look, the ricetta clafoutis salato has a simple batter—just eggs, milk, flour. Really lets the good stuff shine. Top it with zucchini flowers for that splash of color. Perfect for brunch or even dinner.
You know, not everyone’s tried clafoutis salato al salmone, but once you do, it really really sticks. It’s versatile, no question—works as an appetizer or even a main course. And listen, it’s great warm or lukewarm. Those zucchini flowers? They don't just look pretty—add a mild, fresh bite that goes so well with the moist texture of the clafoutis salato. People like to mix it up—maybe some asparagus or fresh herbs. Thing is, it's flexible.
This kind of ricetta clafoutis is super handy when you're feeding a crowd. I mean, it's often called a fusion dish—classic French technique with flavors that work way, way better than you'd think. A tasty clafoutis con salmone that's colorful, soft, and feels more exciting than your usual savory pie. Perfect, right? It's just easy, creative, and comes out golden from the oven. And here's the deal—it's a delightful mix of tradition and innovation, really bringing out a unique culinary experience. Seriously good.
INGREDIENTS
- Ingredients for the clafoutis
- Whole milk ¾ cup (200 ml)
- Type 00 flour 3.2 oz (90 g)
- Eggs 4
- Dill 2 sprigs
- Fine salt to taste
- Black pepper to taste
- For the filling
- Baby Zucchini (summer squash) 10.6 oz (300 g)
- Smoked Salmon 8.8 oz (250 g)
- Peas ⅔ cup (100 g)
- Zucchini flowers 4
- Fresh scallion 1
- Garlic 1 clove
- Extra virgin olive oil to taste
How to prepare Salmon Clafoutis
To prepare the salmon clafoutis, start by cleaning the fresh scallion: cut the stem 1, remove the base 2, and chop it finely 3.
Wash the baby zucchini carefully, trim them by removing both ends, and then cut them into slices 4. Place the salmon fillet on the cutting board, slice it into strips, and store it in the fridge until ready to use 5. Then shell the fresh peas, removing the pod, and transfer them into a small bowl 6; you will need 100 g of shelled peas.
Then take the zucchini flowers, wash them by gently immersing them in cold water, then drain them and lay them on a dry cloth, patting them lightly. Transfer them to a cutting board and remove the growths at the base of the calyx 7. Remove the fleshy pistils inside 8 and divide the flowers in half 9. Set them aside in the refrigerator; you will add them just before baking the clafoutis.
In a non-stick pan, heat a drizzle of oil and let a peeled clove of garlic brown, then add the chopped scallion 10 and let it sauté. Also add the shelled peas and the baby zucchini cut into slices (11-12). Let them cook over low heat for about 20 minutes.
Meanwhile, prepare the clafoutis mixture: break the eggs into a bowl and beat them with an electric mixer until well whipped 13. Then gradually add the milk 14 and finally the flour 15. Salt and pepper the batter to taste.
Add the dill to the mixture, breaking it with your hands 16, then pour in the cooked vegetables 17 and stir to combine the mixture 18.
At this point, butter a shallow mold with a diameter of 10 inches 19. Pour the mixture into the mold 20, take the salmon strips out of the fridge and arrange them on the mixture as you like 21.
Now decorate with the zucchini flowers that you cleaned and divided: arrange them radiantly on the mixture 22. Once decorated 23, all that remains is to bake the clafoutis in a preheated oven at 350°F for 30 minutes (if you use a fan oven, bake at 320°F for 20 minutes). When the surface is pleasantly golden, your salmon clafoutis will be ready to be removed from the oven and served hot 24!