Salmon Souffle
Perfect for a romantic dinner.
We recommend the salmon or trout, as with pink salmon or other fish will taste completely different, not as refined.
The amount of said ingredients is obtained 10-12 servings.
Ingredients
- 500 g fillet of salmon or trout crude
- 2 protein
- 300 ml cream 33-35%
- salt
for decoration:
- cream cheese (Almette, Philadelphia, Mascarpone, etc.)
- caviar
Preparation
Cut the fish into large pieces.
Grind in a blender.
If you do not have a blender, you can skip the fillets through a meat grinder.
Proteins beat with salt (about 0.5 teaspoons).
Add cream.
Whisk until then, until the mixture begins to thicken.
Add fish and mix gently.
Put the souffle in tins for baking.
Silicone molds do not need to be lubricated, and the rest a bit oiled.
Shape with a souffle put in deep pan or in the form of larger size.
In a baking pour hot water so that it reaches the middle of the form with the souffle.
Put in a preheated 180 degree oven.
Bake for 35-40 minutes.
During baking a souffle rises and then settles - this is normal.
Ready souffle completely cool, and only then remove from the molds.
With the help of pastry syringe decorate cheese souffle (put on the edges).
If the syringe is not, you can put cheese in the package, cut corner, and squeeze cheese.
In the middle of a lay eggs.
Bon Appetite!
