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Ever thought about adding a savoury twist to the classic French cannelés? These smoked salmon and dill cannelés are an exquisite way to elevate your appetisers, perfect for any gourmet gathering. With their crispy exterior and soft, flavourful centre, they offer a delightful surprise in every bite.
Easy to prepare and bake, they combine the rich taste of smoked salmon with the freshness of dill, making them a standout dish at any party. Let’s dive into this elegant recipe and impress your guests with these unique savoury cannelés.
Ingredients |
|---|
| 130 g flour |
| 500 mL whole milk |
| 1 egg |
| 1 egg yolk |
| 150g smoked salmon |
| 80g fresh salmon |
| 2 tablespoons chopped dill |
| Salt and Pepper |
| 1 tsp paprika | 45 g butter |
1. Prepare the Salmon: Dice the smoked salmon. Dice the fresh salmon and sauté it in a pan with 15g of butter for about a minute on high heat. Set aside.
2. Heat the Milk: In a saucepan, combine the milk, remaining butter, and paprika. Bring to a boil, then remove from heat.
3. Mix Dry Ingredients: In a bowl, mix the flour with the beaten eggs (whole egg and yolk). Season with salt and pepper.
4. Combine Mixtures: Gradually add the hot milk mixture to the flour mixture, stirring to prevent lumps. Add the diced smoked salmon and blend until smooth.
5. Preheat Oven: Preheat your oven to 240°C (464°F).
6. Add Fresh Salmon: Coat the sautéed fresh salmon pieces in flour and add them to the batter along with the chopped dill.
7. Fill Moulds: Butter the cannelé moulds and fill them two-thirds full with the batter.
8. Bake: Bake in the preheated oven for about 45 minutes, or until golden brown.
9. Cool: Remove from the oven, unmold, and cool on a wire rack before serving.
