Fish souffle in the oven

Description

The pastry is simple and quick to prepare. I make the fish soufflé in the oven using a double-baking method. This technique makes the soufflé denser and thicker. The edges are topped with a cream made from cream cheese and horseradish. The main flavor comes from the smoked salmon, while the horseradish adds a pleasant sharpness to the soufflé's mild taste, the cheese contributes a creamy note, and the lemon zest brings a touch of acidity and a lovely aroma. When serving, place a little red caviar on top, a sprig of dill, and a few drops of horseradish cream. Add some salad leaves on the side. The pastry is ready. Serve at once.

Instructions

1. 1

   Step 1

   Place the butter in a saucepan and melt it. Add flour and sauté slightly. Gradually add milk in small portions, stirring constantly to achieve a smooth consistency. Cook the mixture over low heat until thickened. Remove the saucepan from the heat and stir in the cheese and finely chopped dill.

2. 2

   Step 2

   Cut the salmon into thin strips to form a ring inside the mold in which you will bake the soufflé. The amount of ingredients should yield approximately 6-8 portions. Dice the remaining fish into small cubes. For the cream, mix ground horseradish with 3 tablespoons of soft cream cheese.

3. 3

   Step 3

   Separate the egg whites from the yolks. Add the yolks to the batter. Beat the egg whites in a dry container until stiff peaks form. Then gently fold the egg whites into the batter in small portions using a spatula, until the mixture becomes light and airy. Add ground black pepper, fish cut into small cubes, and lemon zest. Divide the batter into molds and bake in a preheated oven at 180°C for 15–20 minutes.

4. 4

   Step 4

   Then remove the soufflés from the oven and let them cool completely. Using a knife with a rounded blade, take the soufflés out of the baking molds and transfer them into individual pots. Wrap each one with a piece of salmon generously coated with horseradish cream. Then return the pots to the oven for 12–15 minutes, increasing the temperature to 190 degrees.