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Smoked salmon soufflé

Smoked salmon soufflé

Preparation : 25 min Resting : -
Cooking : 15 min Equipment :
Difficulty :
Rating :
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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  
1Cut the salmon into pieces and put in the mini bowl. Pulse twice, then run continuously for 1 minute. Set aside.
2Mix the milk and rice flour together and cook in a saucepan over a low heat, gradually bring to boiling point. Remove from the heat.
3Add the salmon in the saucepan, together with the egg yolks, ketchup, vodka, Cayenne pepper, pepper and nutmeg.
4Combine thoroughly.
5Preheat your oven to 150 °C (gas mark 2).
6Beat the egg whites in the main bowl with the whisk for 5 minutes, remembering to remove the pusher or cap before you begin.
7Butter the ramekins and dust with flour.
8Gently 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.
9Bake for the time indicated in the table. Serve immediately.


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