Pour the milk into a saucepan with the butter cut into pieces. Bring to a boil.

Place the flour in a mixing bowl, add the whole eggs and then the yolks. Mix well. Gradually pour in the hot milk while stirring gently. Let cool.

Add the flaked salmon and the fresh thyme leaves.

Mix well. Season with salt and pepper.

Refrigerate for 30 minutes.

Preheat the oven to 410°F (210°C). Butter the inside of your cannelé molds (silicone molds work well). Fill the molds halfway with the chilled batter.

Bake for 30 minutes.

Let cool before removing from the molds.

Arrange on a serving plate and garnish with a sprig of thyme.