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Small Salmon Flans Shaped Like Eggs
These little salmon flans take an egg shape thanks to the mould, seasoned with lemon, tomato paste and a touch of Espelette pepper, then finished with dill and salmon roe. The SuperSonic Chopper Extra purées the salmon and shallot to a fine paste, and the silicone mould both shapes them and eases their delicate release.
- Total time
- 50 min
- Prep
- 10 min
- Cook
- 40 min
Ingredients
Method
Set a conventional oven heating up to 200 °C (400 °F).
Drain the salmon thoroughly. Peel the shallot, cut it into pieces and purée it with the salmon in the SuperSonic Chopper Extra.
Using the Flexible Whisk, beat the eggs, then fold them into the salmon paste. Add the crème fraîche, tomato paste, squeezed lemon, salt, pepper and Espelette pepper, mixing until the texture is even.
Spoon the mixture into the cavities of the silicone egg mould, stand the mould in an ovenproof dish and pour very hot water around it, up to two thirds of its height.
Slide onto the lower shelf for around 40 minutes. Turn out gently, then serve warm or cold, topped with dill and salmon roe.
