Salmon and Spinach Clafoutis
Most of the time when people hear “clafoutis”, they think of a sweet dessert. They are right, because originally, it’s a baked French dessert with fruit, traditionally black cherries and covered with a thick batter. The original clafoutis is dusted with powdered sugar and served warm.
But times are changing! Clafoutis has moved on to the savory side. This savory version of clafoutis’ batter is between frittata and pancake. It is very popular on the buffet table. You can make it ahead but I would recommend eating it within a day or two. It’s possible to reheat it but the texture could change in the fridge.
Make sure you wash the spinach well as no one likes a gritty crunch! You can use cold or warm smoked salmon, both of them give a very nice taste to this dish. Salmon and spinach are a very good match anytime.
Salmon and Spinach Clafoutis
Ingredients
- 200 gram smoked salmon filet
- 600 gram spinach washed
- 2 tbsp olive oil
- 2 pcs spring onion
- 150 gram mini asparagus cut 5 cm pieces
- 80 gram tapioca flour
- 300 ml almond milk or cashew milk
- 6 large eggs
- ½ tsp nutmeg ground
- olive oil or butter to grease the pan
- salt and pepper
Instructions
- Preheat the oven to 180°C.
- Clean spring onion and slice finely.
- Heat 2 tbsp olive oil up in a pan and sauté the onion for 2 minutes.
- Add washed spinach to onion and sauté together for 3-4 minutes, until spinach collapses.
- Take it off from the stove.
- Mix flour, eggs and milk in a separate bowl, till you get a smooth batter.
- Slice salmon to 2 by 2cm cubes.
- Grease a 22 cm diameter pie pan with butter.
- Put onion spinach mixture into the pie pan.
- Put salmon cubes into the pie pan too.
- Pour batter over the top but do not cover the salmon.
- Place asparagus to the top.
- Put it into the oven and bake it for 30-35 minutes, until golden brown.