Skip to main content Gesondbleiwen by CMCM

Timbals with broccoli and smoked salmon

Recipe by: Joëlle Nosbusch
Preparation Time 25 minutes
Cooking Time 20 minutes


  • 2 slices of smoked salmon
  • ½ broccoli
  • ½ leek
  • 20 g young spinach sprouts
  • 1 apple
  • 3 sprigs thyme
  • 1 clove of pressed garlic
  • 3 eggs
  • 100 g lean yogurt
  • 160 g spelt flour
  • 100 g oat flakes
  • 2 tablespoons potato starch
  • 1 sachet baking powder
  • 100 ml olive oil
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • Pumpkin seeds for decoration


  1. Preheat the oven to 200 degrees.
  2. Coarsely chop the broccoli.
  3. Peel the stalk and cut into cubes.
  4. Halve the leek lengthwise and cut into thin slices.
  5. Coarsely chop the spinach.
  6. Remove leaves from the thyme sprigs.
  7. Peel the apple and cut the flesh into cubes.
  8. Cut the salmon into small pieces.
  9. In a saucepan, heat 1 tablespoon of olive oil and sauté the leek and broccoli cubes for a few minutes.
  10. Finally, mix in the spinach and apple cubes as well as the pressed garlic.
  11. Continue cooking for 2 minutes.
  12. Season with salt, pepper and thyme.
  13. Put flour, oat flakes, a pinch of salt, baking powder and cornstarch in a bowl and mix.
  14. Form a well in the center.
  15. Beat the eggs with the yoghurt and olive oil and pour into the well. Mix together.
  16. Mix in the vegetables and the smoked salmon.
  17. Grease a muffin tin with olive oil and spread the batter in it.
  18. Garnish with pumpkin seeds and bake for ± 20 minutes in a preheated oven.
Picture ofJoëlle Nosbusch

Joëlle Nosbusch

Dietician and nutritionist

“Healthy and enjoyable eating by appealing to all of our senses” is the motto of Joëlle Nosbusch, a trained dietician and nutritionist. In her recipes, she pays particular attention to regional and seasonal ingredients to make her dishes even tastier.

Scroll to Top