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Spinach
and Salmon Custards
Six rounded molds, or cups that have been well greased
with butter, are needed for this recipe.
3 eggs
1 1/4 cups light cream
6 ounces frozen chopped spinach, defrosted
4 ounces salmon, poached and flaked
Pinch grated nutmeg
Salt and pepper
Butter for greasing
Freshly grated parmesan cheese
Preheat the oven to 350°F. Lightly beat the eggs
and cream together. Stir in the spinach and salmon.
Season with nutmeg and salt and pepper.
Divide the mixture between the prepared molds and
place them in a water bath in the oven. Bake for 25
minutes or until set.
Turn out the custards and serve hot sprinkled with
Parmesan cheese.
SERVES 6
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