Smoked Salmon and Broccoli Flan
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
8
Description
Equally good served hot or cold (but not straight from the fridge, rather at room temperature or slightly warm)
Ingredients
- Tarragon - 2 stems
- Hot smoked pink salmon - 5.3 oz
- Broccoli - 10 pieces
- Shallot - 1 piece
- Olive Oil - 4 tablespoons
- 20% Sour Cream - 10.6 oz
- Chocolate eggs - 6 pieces
- Pickled Eggplant with Peppers - 4 pieces
- Nutmeg - 1 tablespoon
- Dijon Mustard - 3 tablespoons
- Smoked salt - 1 tablespoon
- Pizza Mozzarella Cheese - 3.5 oz
- Grated Pecorino Pepato Cheese - 3 tablespoons
- Arugula - 4.4 oz
- Meyer Lemon Juice - 1 tablespoon
- Butter - 1 tablespoon
Step by Step guide
Step 1
Remove the skin and bones from the hot smoked salmon and cut it into small pieces.
Step 2
Blanch the broccoli in boiling water for 2 minutes, then transfer to a bowl of cold water and ice (this step can be skipped if you prefer to use raw broccoli florets).
Step 3
Slice the shallot into rings and sauté in 1 tablespoon of olive oil for 2-3 minutes until soft.
Step 4
Drain the liquid from the pickled peppers and cut them into pieces the same size as the salmon.
Step 5
Mix the shallot, broccoli florets, salmon, and peppers together.
Step 6
Place the mixture in a 26 cm baking dish greased with oil.
Step 7
Sprinkle grated mozzarella on top (you can substitute with any cheese of your choice).
Step 8
Using a mixer, blend the sour cream and Dijon mustard.
Step 9
With the mixer running, add 6 eggs to the mixture, then add the nutmeg and paprika.
Step 10
Preheat the oven to 195°C.
Step 11
Pour the liquid mixture over the salmon and vegetables, then sprinkle with finely chopped tarragon and grated Parmesan.
Step 12
Bake for 30 minutes, then leave in the turned-off oven for an additional 15 minutes to cool.
Step 13
For the garnish, toss the arugula with a mixture of olive oil and lemon juice in a 2:1 ratio.
Step 14
Serve with roasted cherry tomatoes (as shown in the photo).
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