Smoked salmon and kale bake
This is a flexible recipe: if you prefer an overall soft and fairly homogeneous texture, follow the recipe and bake it in a greased shallow baking dish. If you are interested in exploring more variation in food texture, line the baking dish with shortcrust pastry before adding the salmon & kale bake mixture (and if it turns out too much of an adventure with the pastry case, you can always discard the pastry part and only eat the filling). Tastes good at all temperatures, with or without crust.
Ingredients
- 1 tbsp rapeseed oil
- 1 large onion, finely chopped
- 125 g crème fraiche
- 125 g Greek yogurt
- 5 eggs
- large handful of finely shredded kale
- 250 g smoked salmon, cut into pieces
- pinch of ground nutmeg
- salt, white pepper
- generous knob of soft butter
Method
- Preheat oven to 180 °C. Grease a shallow baking dish with soft butter, set aside. In a frying pan, heat oil and sweat onion until softened. Remove from heat, set aside to let cool. In a large bowl, mix yogurt and crème fraiche, then add eggs one by one, mixing well between each addition. Add nutmeg and onion, season to taste. Add shredded kale, mix well. Add smoked salmon pieces and gently mix in. Transfer mixture to prepared baking dish, bake for 35 to 40 minutes.