When you hear ‘clafoutis,’ you think Sunday dessert, grandma’s recipe with cherries. The savory salmon-leek clafoutis is the complete opposite: a weekday meal, 20 minutes of prep, and the oven does the rest. No technique, no special equipment.
Ingredients :
- Fresh salmon — Take a standard salmon fillet, remove skin and bones, cut into 2-3 cm cubes. No need to precook it — it cooks directly in the batter and stays tender. If you only have smoked salmon on hand, that works too, with a more pronounced and saltier flavor, so adjust the salt accordingly.
- Leeks — Only the white and light green part. The too-green part is fibrous and bitter, it has no place here. Wash them carefully — there’s always dirt hidden between the layers. Slice into rings about 5 mm thick so they retain a bit of bite after cooking.
- Crème fraîche + milk — The cream provides richness, the milk lightens it. Use full-fat or thick crème fraîche, not low-fat cream which can cause the batter to curdle during baking. For milk, semi-skimmed works well.
- Grated cheese — Gruyère, Emmental, Comté — any will do. What matters is putting half in the batter and the other half on top. It’s this second layer that forms the golden crust.
