Page 425 - YC Cooking School

Tools

Mixing bowl
Chopping board

Knife
Microplane
Citrus reamer
Whisk
Kitchen spoons
Ramekins

What to do:

1. Preheat the oven to 180°C (356°F).
2. Place the eggs, cream, lemon zest and juice into a mixing bowl and season with freshly

ground black pepper.
3. Whisk until the ingredients are well combined.
4. Add the dill and cooked salmon, gently using your fingers to break it up.
5. Combine with a spoon, taking care not to break the salmon up further.
6. Season with salt if needed.
7. Butter the ramekins to prevent sticking.
8. Divide the mixture evenly between the ramekins and bake in the oven for 30 minutes.
9. Serve hot or cold with crispy ciabatta toast and a side salad of watercress, lightly

dressed with olive oil and lemon juice.

© Recipe copyright of Franck Dangereux

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