Salmon Clafoutis

Clafoutis is a traditional French dish that is usually prepared sweet, with fruit, but there is also a savory version that can be adapted with various ingredients, including salmon. Here’s how to prepare a salmon clafoutis, with an Italian twist in the choice of ingredients.

Ingredients

• 300 g of fresh or smoked salmon
• 4 eggs
• 100 g of flour
• 250 ml of milk
• 100 ml of liquid cream
• 100 g of grated cheese (such as Gruyère or, for an Italian touch, Parmesan)
• Salt and pepper to taste
• Butter for greasing the dish
• Aromatic herbs to taste (like dill, which pairs well with salmon, or thyme)

Preparation

1. Preheat the oven to 180 °C.
2. If you are using fresh salmon, lightly cook it in a pan or steam until just cooked, then shred it into not too small pieces. For smoked salmon, just shred it directly.
3. In a bowl, whisk the eggs with a pinch of salt and pepper until you have a smooth mixture.
4. Incorporate the sifted flour, stirring to avoid lumps.
5. Gradually add the milk and cream, continuing to stir to create a smooth and fluid batter.
6. Add the grated cheese and finely chopped aromatic herbs, mixing well.
7. Grease a baking dish with a bit of butter and evenly distribute the salmon on the bottom.
8. Pour the obtained mixture over the salmon, making sure it is evenly distributed.
9. Bake for about 35-40 minutes or until the clafoutis is golden and well cooked in the center (you can check the doneness by inserting a toothpick, which should come out clean).
10. Allow to cool slightly before serving.

Fun Fact

The sweet version of clafoutis is usually made with cherries, but in the Limousin region, from which it originates, it is made with various types of fruit. The savory version is a more modern variation and includes the use of ingredients such as vegetables and fish or meat.

For an Italian pairing, you can serve this dish with a glass of chilled white wine, such as Vermentino or Greco di Tufo, which go well with the delicacy of the salmon.