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A delicate and elegant salmon flan, to serve for a special dinner, Christmas or New Year's Eve. Prepare the bechamel up to 2 days ahead and just slightly reheat before using.
You can also bake this flan in a water bath, so they will get even softer and moister. Or with the same ingredients you can make a soufflè: just separate the eggs and beat the whites to stiff peaks before adding to the mixture as very last ingredients. If making a soufflè, bake it in a water bath.