Salmon and spinach ramekins recipe

Hello food lovers!

Sunny days are just around the corner! I don't know about you, but for me that means aperitif time! ;-P

If you're lacking inspiration for your appetizers, here's a suggestion you should love: salmon and spinach ramekins. A recipe that's both quick and easy, perfect for satisfying small hunger pangs!

To make 12 ramekins, you will need:

Shortcrust pastry

- 100gr of flour

- 50gr of butter

- 25gr of water

- 1 pinch of salt

Filling

- 25gr of herb crème fraîche

- 25gr of egg (1/2 egg)

- 25gr of creamed spinach

- 15gr of grated Gruyère

- 50gr of smoked salmon

- 3 turns of the pepper mill

To begin, we will prepare the shortcrust pastry. A shortcrust pastry is also called a cake pastry.

Shortcrust pastry

In a large bowl, pour 100gr of flour and add 50gr of butter cut into pieces.

It is important that the butter is very cold, in order to achieve a nice pastry.

Add 1 pinch of salt and using the flat beater (the K) of the stand mixer, rub together the flour, butter and salt.

You will get a sort of crumble, then pour in 25gr of cold water.

Mix again for 30 seconds at low speed.

Be careful not to overmix the pastry! It would become elastic and would not hold its shape during baking.

Finally, shape into a nice ball by hand and wrap it in cling film.

Let the pastry rest in the fridge for a minimum of 1 hour.

Once the pastry is well chilled, place it on a sheet of baking paper and cover it with cling film.

This will prevent the pastry from sticking to the rolling pin when you roll it out. :-)

Place 2 guide sticks of 3 mm on each side of the pastry to achieve an even thickness.

Roll out the pastry with a large rolling pin.

Remove the cling film, then dock the rolled-out shortcrust pastry with the mini pastry docker.

Using a fluted cookie cutter 6 cm in diameter, cut out 12 rounds from the shortcrust pastry.

Place them in the cavities of a mini muffin tin, pressing firmly into the bottom and sides.

Place the tin in the fridge while you tackle the next part of the recipe, namely the filling.

Filling

In a bowl, pour 25gr of creamed spinach. If like us you use frozen creamed spinach, don't forget to thaw it in advance. ;-)

Add 25gr of herb crème fraîche and 15gr of grated Gruyère.

Finally, add 25gr of egg (1/2 egg) and 3 turns of the pepper mill.

Using a whisk, mix everything together well to obtain a smooth, homogeneous filling.

Preheat your oven to 180°C, fan-assisted.

Finely chop 50gr of smoked salmon.

Distribute the smoked salmon in the pastry bases.

Next, transfer the filling into a jug so you can neatly fill your ramekins.

Distribute the filling over the smoked salmon.

Once the ramekins are ready, bake them for 30 minutes in the middle of the preheated oven.

Once baking is complete, immediately unmould the little quiches and let them cool on a cooling rack.

Here's the result! Enjoy hot or cold, according to your preferences!

These little ramekins keep perfectly for 2 days in the fridge, well wrapped.

I hope you enjoy this recipe.

Wishing you a lovely Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.