Smoked Salmon Pots

My mother is a huge smoked salmon fan – me, not so much. It really depends on how it is prepared. I can get very bored of it very easily. But because of her love for it, I decided to use it as a main ingredient in a different dish.

I normally throw it into cream pasta, but I thought it might be nice to make a soufflé type of dish, something light, yet satisfying. Something that you could have for lunch early in the day, yet still be more than capable of fitting a dinner into that satisfied belly of yours.

The ingredients work together very well. Gouda and smoked salmon get on like a house on fire. You might instead choose to use gruyere or fontina, which also complement smoked salmon. The sweet caramelised onions go down a treat, contrasting with the salty smokiness of the salmon. Crusty bread is a must to soak up any leftover juices!Image

Ingredients (Serves four):

  • 2 eggs, beaten
  • double cream, 200ml
  • smoked salmon, 100g
  • gouda, 50g, grated
  • butter
  • 1 large onion
  • dark brown demerara sugar

Method:

Heat the oven to 180C/fan 160C/gas 4. Butter four ramekins and place on a baking tray. Combine the eggs, cream, smoked salmon and gouda. Season with salt and pepper. Divide the mixture among the ramekins and bake for approximately 20 minutes, or until they have browned around the edges but still have a little wobble in the middle when moved.

Meanwhile, slice the onion finely. Melt a tablespoon of butter in a small saucepan, and add an equal amount of sugar. Add onions and sauté in the butter and sugar until translucent.

When the salmon pots are done, place some caramelised onions on top.

Serve with crusty bread or a side salad.Image

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