Two Salmon and Chives Cannelé

DIFFICULTY
Average Average
PREP TIME
Over 2 Hrs. Over 2 Hrs.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
+10 +10
Two Salmon and Chives Cannelé
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.
Main ingredients
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 100g fresh salmon
FOR THE CANNELE
  • 80g smoked salmon
  • 500ml whole milk/full-cream milk
  • 125g flour
  • 3 egg yolks
  • 70g double cream
  • 1 bunch of chopped chives
  • 5g salt
  • 5g ground pepper

  • Method

  • 1
    Cut the fresh salmon into cubes and the smoked salmon into strips.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Leave the cannelés to cool in the tin. Once cooled, remove (if removed while hot, they will collapse).
  • 6
    Topping: Decorate with a strip of smoked salmon and serve with a salad.
  • 7
    Cook’s Tip: The dough should not be whipped, or else the cannelés will overflow when cooked.