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Smoked salmon soufflé
| Preparation : 25 min | Resting : - |
| Cooking : 15 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Serves 6
:
| 150 | g of smoked salmon |
| 3 | egg yolks |
| 150 | ml of milk |
| ½ | tbsp of vodka |
| 1 | pinches cayenne pepper |
| 2 | tbsp of plain flour |
| 40 | g of rice flour |
| 5 | eggs white |
| ½ | tsp of ketchup |
| 4 | gouttes de jus de citron |
| 3 | pinches ground nutmeg |
| 2 | knobs of butter |
| 1 | Cut the salmon into pieces and put in the mini bowl. Pulse twice, then run continuously for 1 minute. Set aside. |
| 2 | Mix the milk and rice flour together and cook in a saucepan over a low heat, gradually bring to boiling point. Remove from the heat. |
| 3 | Add the salmon in the saucepan, together with the egg yolks, ketchup, vodka, Cayenne pepper, pepper and nutmeg. |
| 4 | Combine thoroughly. |
| 5 | Preheat your oven to 150 °C (gas mark 2). |
| 6 | Beat the egg whites in the main bowl with the whisk for 5 minutes, remembering to remove the pusher or cap before you begin. |
| 7 | Butter the ramekins and dust with flour. |
| 8 | Gently fold the egg whites into the salmon mixture with the spatula. Divide the mixture between the ramekins. They should not be more than three-quarters full. Slide a knife blade between the sides of the ramekins and the mixture. |
| 9 | Bake for the time indicated in the table. Serve immediately. |
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