Ingredients for the clafoutis

Whole milk 200 ml
00 Flour 90 g
4 Eggs
2 sprigs of dill
Salt to taste
Black pepper to taste

Ingredients for the filling

Baby zucchini 300 g
Smoked salmon 250 g
Peas 100 g
4 Courgette flowers
1 Fresh spring onion
1 garlic clove
Extra virgin olive oil as required

To prepare the salmon clafoutis, start by preparing the fresh onion: cut the stem, remove the base and chop it into fine pieces.

Carefully wash the baby zucchini, remove both ends and cut them into slices.

Put the salmon on the cutting board, slice it into strips and keep it in the fridge until you are ready to use it. Then shell the fresh peas into a small bowl; you will need 100 g of shelled peas.

Then take the courgette flowers, wash them, carefully soak them in cold water, then drain and place them on a dry cloth, dabbing them lightly to dry them.

Place them on a cutting board and remove the growth at the base of the green parts. Take out the fleshy pistils and cut the flowers in half.

Put them in the fridge and add them just before baking the clafoutis. Heat a little oil in a non-stick pan and brown a clove of peeled garlic, then add the chopped spring onion and fry gently. Also add the peas and sliced baby zucchini.

Cook over a low heat for about 20 minutes. In the meantime, prepare the clafoutis mixture: break the eggs in a bowl and whisk them with an electric mixer until they are thoroughly mixed. Then gradually pour in the milk and, finally, add the flour. Add salt and pepper to taste.

Add the dill to the mixture, crushing it in your fingers, add the cooked vegetables and stir.

Now butter a 26 cm diameter shallow mould. Pour the mixture into the mould, take the salmon out of the fridge and arrange it as desired on top of the mixture.

Now garnish with courgette flowers that you have cleaned and separated: arrange them in a ring around the mixture.

Once garnished, all that remains is to bake the clafoutis in a preheated oven at 180°C for 30 minutes (if you use a fan oven, bake at 160°C for 20 minutes).

When the top is a beautiful golden colour, your salmon clafoutis is ready to be removed from the oven and served hot.

The best wine to accompany this recipe

Rosato delle Venezie IGT Frizzante

Colour: intense pink.

Aroma: rich, suave and fruity.

Taste: lively, dry with an aftertaste of red fruit.

Alcohol content: 11.5 % vol