Return to Content

Savory Smoked Atlantic Salmon Clafoutti

by

Yield: 8

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111