Smoked salmon flan with bechamel sauce

    42 min

    A delicate and elegant salmon flan, to serve for a special dinner, Christmas or New Year's Eve. You can prepare the bechamel up to 2 days ahead and just slightly reheat the sauce before using.

    1 person made this

    Serves: 4 

    • For the bechamel sauce
    • 250g milk
    • 25g plain flour
    • 25g butter
    • salt, to taste
    • For the flan
    • breadcrumbs for the pan
    • 100g smoked salmon
    • 2 eggs
    • 2 teaspoons Dijon mustard
    • salt and pepper, to taste
    • lettuce leaves for garnish

    Prep:15min  ›  Cook:27min  ›  Ready in:42min 

      Bechamel sauce:

    1. Warm the milk in a small saucepan. In another pan melt the butter and add the flour. Whisk and cook stirring till well mixed and coloured. Pour in the warm milk a little at the time and keep whisking to prevent lumps. Season with salt and pepper and cook till thickened, 5 to 7 minutes. Remove from the heat and cover with parchment paper directly on the sauce, so it won't form a skin. Cool down to room temperature.
    2. Flan:

    3. Preheat the oven to 180 C / Gas 4. Grease 4 ramekins with butter and sprinkle with breadcrumbs.
    4. Reserve a few slices salmon for the garnish and chop the remaining salmon. In a bowl beat the eggs till frothy. Add mustard and cooled bechamel sauce. Stir in the chopped salmon. Add the mixture to the 4 ramekins filling them about 2/3.
    5. Bake in the preheated oven till golden, 15 to 20 minutes.
    6. Remove from oven, let slightly cool, then unmould onto plates. Decorate with the reserved salmon slices and lettuce leaves.

    Other ideas

    You can also bake this flan in a water bath, which makes it turn out softer and moister.
    Or, with the same ingredients you can make a soufflé. Separate the eggs and beat the whites to stiff peaks before adding to the mixture as very last ingredients. If making a soufflé, bake it in a water bath.

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