x 6 / 8
INGREDIENTS
300 gr skinless raw salmon fillets
300 g smoked salmon
300 g gravadlax
500 g spinach
500 g crystalised pepper
500 ml water
2 g saffron
6 gelatine leaves
 

CLAFOUTIS

method:
Pre-heat the oven to200° C.
Mix the sugar and crème fraîche with a whisk.
Add the eggs one by one to the mixture, then the flour.

Pour into a buttered dish then add your choice of fruit (cherries, rhubarb, peaches, apricots, raspberries, etc).

Put the dish into the oven and cook for around 35 mins.
Take the dish out of the oven and serve hot or cold.


Bon appétit