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Main Ingredient: Flour
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Prep Time: 2 hours
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Cook Time: 1 hour
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Serves: 4
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Recipe by: Le Creuset
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.
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/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.
- 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.
