Spinach and salmon cannelés
June 30, 2015
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For an easy and original recipe, we recommend these delightful salmon and spinach cannelés.
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General informations
Ingredients
1. Melt the chopped spinach in 20 g of butter. Cut the smoked salmon into small pieces.
2. Break the eggs into a bowl and beat into an omelet. Add the flour, milk, 50 g of melted butter, cheese, lemon zest, spinach and smoked salmon. Salt and pepper.
3. Preheat the oven to th. 6-180°C. Buttered the cannelé moulds and pour in the preparation. Bake for 30 minutes.
4. Unmould and serve warm.
Photo credit: Sucré Salé
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