Canelés with Salmon Recipe

Ingredients:

• 1/2 cup all-purpose flour
• 1 cup milk
• 1/2 cup sugar
• 2 egg yolks
• 2 tbsp butter
• 1 tsp vanilla extract
• 1/2 cup smoked salmon, chopped
• 1 tbsp chives, finely chopped
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 egg whites

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, heat the milk and butter over medium heat until the butter melts. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the flour, sugar, egg yolks, vanilla, salt, and black pepper. Whisk together until smooth.
4. Add the milk mixture to the flour mixture and whisk to combine.
5. Stir in the smoked salmon and chives.
6. In a separate mixing bowl, beat the egg whites until stiff peaks form. Fold the egg whites gently into the salmon mixture.
7. Grease a canelé mold with cooking spray and fill the molds with the salmon batter. The batter should come up to about 3/4 of the mold.
8. Bake for 25-30 minutes or until the canelés turn golden brown. Remove from oven and let cool for a few minutes before removing them from the mold.
9. Serve the canelés as a savory appetizer or a light lunch.

Verdict:

These canelés with salmon are a delicious and unique twist on the traditional sweet pastry. The smoked salmon adds a salty and savory flavor to the batter, and the chives and black pepper give it a nice kick. The texture of the canelés is soft and chewy on the inside with a slightly crispy crust on the outside. Serve these for a fancy brunch or as a festive appetizer at your next dinner party.

Serving Suggestions:

• Serve with a dollop of crème fraîche or sour cream on top.
• Garnish with a sprig of fresh dill or chives.
• Pair with a crisp white wine, such as a sauvignon blanc or pinot grigio.