This smoked salmon and zucchini flan is the dish I love to bring out in spring or summer when you want to entertain without spending the afternoon in the kitchen. It looks serious on the plate, with its clean slices and touches of green, but the preparation stays frankly simple. Served warm with a crunchy salad, it ticks the box of a light dinner that still has style.
Ingredients :
- Zucchini — They provide volume, tenderness, and a mild flavor that balances the smoked salmon. Choose firm, not too large zucchini, as very large ones often contain more water and can make the flan soggy if not well sautéed.
- Smoked salmon — It brings the salty character and the more refined side of the dish. Take soft, not too dry slices, and cut them into small pieces so that you find some in every bite without hitting a big salty lump.
- Eggs — They structure the flan and allow the whole to set in the oven without flour. Medium-sized eggs are enough; if yours are very large, watch the cooking, as the batter may set a bit faster and become firmer.
- Heavy cream — It adds creaminess and rounds out the smoky taste of the salmon. Full-fat cream gives the best texture, but you can use fromage blanc or plain yogurt for a lighter version, with a slightly less silky result.
