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Smoked salmon soufflé

Preparation : 25 min Resting : -
Cooking : 15 min Equipment :
Difficulty :
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Serves 6 :
5 oz smoked salmon
3 egg yolks
3/4 cup milk
1 ½ tbsp vodka 
1 pinches cayenne pepper
2 tbsp all-purpose flour 
salt and pepper 
4 tbsp rice flour 
5 eggs white
1 ¼ tsp ketchup 
4 drops lemon juice
3 pinches ground nutmeg
2 pats of butter
1Cut the salmon into chunks and put in the Mini Bowl. Pulse twice, then blend for 1 minute. Set aside.
2Mix the milk and rice flour in a saucepan. Over a low heat, gradually bring to boiling point.
3Stir in the salmon purée, together with the egg yolks, tomato ketchup, vodka, Cayenne pepper, black pepper and nutmeg. Mix thoroughly.
4Butter individual soufflé dishes and put in the fridge. Preheat the oven to 300°F (gas mark 2).
5Put the egg whites, lemon juice and a pinch of salt into the bowl with the egg whisk.
6Remove the pusher from the feed tube and whisk for 5-10 minutes. Remove the dishes from the fridge and lightly dust with flour.
7Fold the egg whites into the preparation. Divide the resulting mixture between the dishes, filling each one no more than three-quarters full. Slide a knife blade between the dishes and the soufflé.
8Bake for the time shown above and serve straight from the oven.


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