top of page
Dill Salmon Crumble

 

A crumble is a British recipe originating from the Second World War when it was too difficult to procure the eggs needed for tarts and pies. The women, that were participating in the war effort at home, developed this dish that needs little effort as it consisted in spreading fruits at the bottom of a dish and covering them with crumbles of dough. Here is a twist on a salty version using a different type of dough.

 

This recipe is to be portioned using 6 ramekins and when made can be frozen to be re-heated and eaten at a later time.

Perfect for a busy week!

 

The ingredients are given for 6 medium servings.

 

 

INGREDIENTS
 

For the filling:

  • 2 shallots

  • 100g of chopped spinach (fresh or frozen)

  • 225g of skinless boneless salmon fillet diced (fresh or frozen)

  • 1 dill bunch chopped finely

  • 15cl of cream (10% fat)

  • 2 tablespoon of chopped chives

  • Butter or coconut oil for the pan

  • Salt

  • Pepper

 

For the crumble:

  • 75g of butter

  • 60g of parmesan

  • 90g of quinoa flour

  • 3 table spoons of breadcrumbs

Dill Salmon Crumble
 
DIRECTIONS

 

  1. Peel the shallots and slice them thinly. Stir fry them in a pan with a bit of butter or coconut oil. Once goldened, add the chopped spinach to the pan along with salt and pepper. Cook at low to medium fire for 8 minutes (if using frozen spinach use medium fire to evaporate the excess of water). The end result should be similar to a mashed consistency (without excess of water).

  2. Pre-heat the oven at 355 degrees Fahrenheit. In a bowl mix the chopped dill with the cream and the chives.

  3. Add the shallots/spinach mix at the bottom of the ramekins. Then make a layer with the diced salmon and finally a layer of cream and herbs. The filling is ready.

  4. or the crumble, put all the ingredients in a bowl and mix them using your hands (or a stand mix if you have). Once all the ingredients incorporated, crumble the dough by rubbing it between your two palms.

  5. Add the dough crumbles as a top layer on the ramekins. Bake the whole in the oven for 15 to 20 minutes, until the dough crumbles get golden. Enjoy !

bottom of page