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Recipe Category: Fish
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Salmon Souffles Seafood Recipe
Ingredients
- 213 g Canned pink salmon
- 2 Eggs — separated
- 25 g Fresh white breadcrumbs
- 50 g Cream or curd cheese
- 6 tb Sour cream
- 50 g Smoked salmon
- 1 t Horseradish sauce
- 11 g Sachet gelatine
- 15 g Watercress leaves
- – roughly chopped
- 100 g Mixed salad leaves
- 1 Red apple — cored and sliced
- 1/2 Lemon — juiced
- 25 g Walnuts
Method
- Drain the can of salmon, reserve the juice, flake fish, set aside
- Line two 33Oml / 1/2 pint straight sided bowls with cling film
- Blend the salmon, egg yolk, breadcrumbs, cheese, cream, 25g / 1-oz of smoked salmon and horseradish sauce until smooth
- Heat the salmon juice until almost boiling
- Sprinkle in the gelatine
- Stir until dissolved
- Mix into the salmon mixture
- Whisk the egg whites until stiff
- Fold the salmon into egg whites
- Mix well
- Divide between the two bowls, chill in a refrigerator until set
- Invert the bowls onto serving plates
- Remove the bowls and cling film
- Press the chopped watercress leaves around the sides of each souffle
- Cut the remaining smoked salmon into thin strips and arrange in a lattice across the tops
- Serve with a mixed salad leaf, apple and walnut salad
- Serves 2
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