Flan with smoked salmon and broccoli
8 servings
60 minutes
Flan with smoked salmon and broccoli is a refined and delicate baked pie with a fragrant filling. Its roots trace back to European cuisine, where flan is a popular dish combining creamy texture with rich flavor. In this version, the noble smoky note of salmon harmonizes beautifully with the freshness of broccoli, the softness of baked shallots, and the light spiciness of pickled peppers. The mixture of sour cream, Dijon mustard, and spices makes the flan airy, while the cheesy topping gives it an appetizing golden crust. This dish is suitable for both a cozy family dinner and a festive table, especially when paired with fresh arugula and roasted cherry tomatoes. It can be served warm or slightly chilled, enjoying its rich flavor and delicate texture.
1
Remove the skin and bones from the hot-smoked salmon and cut it into small pieces.
- Hot-smoked salmon: 150 g
2
Drop the broccoli into boiling water and after 2 minutes, place it in a container with cold water and ice (you can skip this step if you're lazy and add the broccoli florets raw).
- Broccoli florets: 10 pieces
3
Slice the shallots into feathers and sauté in 1 tablespoon of olive oil for 2-3 minutes until soft.
- Shallot: 1 piece
- Extra virgin olive oil: 4 tablespoons
4
Drain the liquid from the pickled peppers and cut them into pieces the size of salmon chunks.
- Marinated bell pepper: 4 pieces
5
Mix the onion, broccoli florets, salmon, and pepper
- Shallot: 1 piece
- Broccoli florets: 10 pieces
- Hot-smoked salmon: 150 g
- Marinated bell pepper: 4 pieces
6
Place in a 26 cm low-edged greased mold.
- Butter: 1 tablespoon
7
Sprinkle grated mozzarella on top (can be replaced with any cheese of your choice)
- Pizza mozzarella (low-moisture): 100 g
8
Mix sour cream and Dijon mustard with a mixer
- Sour cream 20% fat: 300 g
- Dijon mustard: 3 tablespoons
9
With the mixer running, add 6 eggs to the mixture, then add nutmeg and paprika.
- Chicken egg: 6 pieces
- Nutmeg: 1 tablespoon
- Smoked paprika (pimenton): 1 tablespoon
10
Preheat the oven to 195°C
11
Pour the salmon with vegetables with a liquid mixture from the blender and sprinkle with finely chopped tarragon and grated parmesan on top.
- Tarragon: 2 stems
- Grated Parmesan cheese: 3 tablespoons
12
Bake for 30 minutes, then leave in the turned-off oven to cool for another 15 minutes.
13
For the garnish, pour arugula with a mixture of olive oil and lemon juice in a 2:1 ratio.
- Rocket (arugula): 125 g
- Extra virgin olive oil: 4 tablespoons
- Freshly squeezed lemon juice: 1 tablespoon
14
Can be served with roasted cherry tomatoes (like in the photo)
