Smoked Salmon Cannelés with Thermomix

Name: Smoked Salmon Cannelés with Thermomix
Prep time: 15 min
Cook time: 1475 min
Total time: 1490 min
Yield: 30 servings
Cuisine: Mediterranean
Ingredients: Flour - 55 grams; Pepper - 1 pinch; Fresh dill - 4 sprigs; Smoked salmon - 80 grams; Semi-skimmed milk - 250 grams; Semi-salted butter - 30 grams; Egg - 2; Grated Emmental - 60 grams

TThermomix

Prep15 min

Cook24h 35min

Low FatLow CarbLow Calorie

Cuisine: Mediterranean

What if cannelés swapped their sweet coat for a chic savory outfit? Here are small smoked salmon cannelés to prepare with your Thermomix: an elegant and unexpected reinterpretation of the famous Bordeaux specialty. Golden on the outside, melt-in-your-mouth inside, these bites blend the delicacy of smoked salmon with a subtly flavored tender base infused with dill.

Nutrition per serving

Calories

2.7g

Protein

4.1g

Carbs

2.5g

Fat

by CookAdapt

Published Jul 12, 2026

Servings

Ingredients

55 g flour
1 pinch pepper
4 sprig dill
80 g smoked salmon
250 g semi-skimmed milk
30 g semi-salted butter
2 egg
60 g grated Emmental cheese

Thermomix Instructions

Add the milk

Pour the semi-skimmed milk into the bowl.

ThermomixCook·90°C·Speed 1·5 min

Add the butter

Add the semi-salted butter to the warm milk.

ThermomixCook·90°C·Speed 1

Add the flour

Pour the flour into the mixture.

ThermomixMix·Speed 4·10s

Add the pepper

Add the pepper to taste.

ThermomixMix·Speed 4·5s

Add the whole egg

Pour the whole eggs into the batter.

ThermomixMix·Speed 4·5s

Add the egg yolk

Add the egg yolks to the batter.

ThermomixMix·Speed 4·5s

Chop the dill

Chop the fresh dill.

ThermomixChop·Speed 7·3s

Mix the batter

Combine all ingredients together.

ThermomixMix·Speed 4·10s

Cool the batter

Let the batter cool to room temperature.

30 min

Refrigerate for 24 hours

Cover the bowl and refrigerate the batter.

1440 min

Prepare the mold

Preheat the oven to 200°C and butter a cannelé mold.

200°C · 10 min

Chop the salmon

Chop the smoked salmon into small pieces.

ThermomixChop·Speed 5·4s

Add the Emmental

Pour the grated Emmental into the bowl.

ThermomixMix·Speed 3·5s

Fill the molds

Distribute the salmon and Emmental into the molds, then cover with batter up to two-thirds full.

Bake the cannelés

Bake the molds until the cannelés are nicely golden.

200°C · 30 min

Serve

Unmold the cannelés and serve them warm.

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