Smoked Salmon and Spinach Clafoutis

On dine chez NanouReviews(1)
Shani B.: "Make sure you use quail eggs and not chicken eggs…" Read More

In just 40 minutes you can have a decadent and delicious dinner for four that will feel like it came from a five-star restaurant. This Smoked Salmon and Spinach Clafoutis is flavorful and filling. This rich and delicious recipe combines smoked salmon with savory spinch and quail eggs for a hearty dish. It is a savory sensation that will surprise your loved ones. We hope everyone enjoys this recipe as much as we do.


  • 60 grams flour
  • 2 eggs
  • skim milk (10 cl.)
  • 200 salmon (gramssmoked)
  • 4 tablespoons spinach (cooked, about 700 grams Fresh spinach)
  • 1 tablespoon butter
  • 4 quail eggs
  • eggs (Salmon)


  1. Preheat oven to 210 degrees Celsius
  2. In a medium bowl combine flour and eggs, mix with a fork and gradually add the milk.
  3. Add the smoked salmon cut into thin strips.
  4. Add spinach, mix and season with salt and pepper.
  5. Divide mixture into four greased ramequins.
  6. Bake for 25 to 30 minutes.
  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. Place one egg on top of each clafoutis and sprinkle with salmon eggs.
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Yummly User
Shani B. 7 Jul 2015
Make sure you use quail eggs and not chicken eggs for these clafoutis, because it does alter the taste slightly. The smoked salmon and spinach work really well together.