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Savory Smoked Atlantic Salmon Clafoutti

Savory Smoked Atlantic Salmon Clafoutti
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Yield: 8


  • 3 tablespoons melted butter
  • 1/3 pound smoked salmon tailings
  • 3 plum tomatoes, seeded and chopped
  • 1-1/2 cups grated Jarlsburg cheese
  • 1-1/2 cups grated Parmesan
  • 4 large eggs
  • 1 cup milk
  • 3/4 cup unbleached flour
  • 1 teaspoon white pepper
  • 3/4 teaspoon dried mustard
  • 1/2 teaspoon salt
  • 3 dashes hot pepper sauce


In a heavy iron skillet, melt the butter, coating all sides and bottom completely. Spread salmon tailings on bottom of skillet. Add chopped tomatoes, and then top with grated cheeses. In a deep bowl, whisk the eggs. Whisk in milk and the remaining ingredients. Pour the egg mixture over the salmon and cheese mixture. Place in preheated 400 degrees oven for 15 minutes. Reduce heat to 350 degrees and continue to bake for 15 minutes. Clafoutti is done when knife inserted in center comes out clean. Run sharp knife around the outside of the skillet, and let cool for 5 minutes. Cut into wedges and serve.
Updated Sunday, April 21st, 2002

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