Smoked Salmon And Spinach Clafoutis

1. 1

   Preheat oven to 210 degrees Celsius

2. 2

   In a medium bowl combine flour and eggs, mix with a fork and gradually add the milk.

3. 3

   Add the smoked salmon cut into thin strips.

4. 4

   Add spinach, mix and season with salt and pepper.

5. 5

   Divide mixture into four greased ramequins.

6. 6

   Bake for 25 to 30 minutes.

7. 7

   In a frying pan, melt a tablespoon of butter and break quail eggs inside small pastry rings so they have a round shape.

8. 8

   Place one egg on top of each clafoutis and sprinkle with salmon eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.