The Rogue Clafoutis

Lately, I’ve had the biggest urge to make a clafoutis. After indulging in two desserts last night, though, (so worth it ..) I was hardly in the mood for something sweet.

I decided, instead, to do something a little crazy. I decided to make a savory clafoutis.

I had gorgeous smoked salmon, and a jar of salty capers on hand, so I set to work. It needed a little .. something .. more, though, so I whipped up a horseradish-mustard cream cheese spread to top it off.

It was a bit of an experiment – who’s ever heard of a savory clafoutis? – but I sure am glad I took the chance; it was a lovely meal that my family and I shared with spinach salad and a rose wine for Sunday brunch.

 

Smoked Salmon Clafoutis

  • 6 oz smoked salmon (not thinly sliced; it should be chunky)
  • 3 tbsp capers
  • 1 stick unsalted butter, melted
  • 1/4 cup flour
  • 3 eggs
  • 4 egg yolks
  • 1 cup whole milk
  • Pinch salt
  • Black pepper, to taste

Preheat oven to 350 degrees Fahrenheit.

Whisk 3 whole eggs together with melted butter in medium-size bowl.

In a large bowl, whisk 4 egg yolks with flour and salt. Add whole eggs/butter mixture and whisk until combined. Add milk and capers, and whisk once more, until smooth.

Tear salmon apart in loose, rough pieces. Arrange at bottom of shallow 8″-10″ wide circular, ceramic baking pan. Pour batter over salmon.

Place in center rack of oven for 30-35 minutes. Clafoutis is finished when golden brown and fluffy around edges. Let cool slightly before slicing and serving.

Horseradish-Mustard Cream Cheese Spread

  • 8 oz light cream cheese, at room temperature
  • 4 oz light sour cream (not fat free; it’s too .. something).
  • 2 tsp hot mustard
  • 1 tbsp horseradish (adjust horseradish and hot mustard to your liking!)
  • Juice of 1/2 lemon
  • 1 tsp fresh thyme

Combine all ingredients and mix, using a hand-held mixer. Spread should be light and fluffy. Spoon over clafoutis, or use on bagels, flatbreads, as a dip for raw vegetables …

 

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