Salmon Souffle
Description
The recipe won't take much time. This salmon soufflé simply melts in your mouth! Some home cooks even prepare it as an appetizer for festive occasions. This soufflé is made a little differently than traditional versions (the salmon is cut into cubes instead of being blended and then mixed into the batter).
Instructions
- 1
Step 1
1. Beat the egg whites with the cream, adding salt at the end. For the soufflé, we need exactly the whites of two eggs to make the finished dish light and fluffy.
- 2
Step 2
2. Finely chop the dill.
- 3
Step 3
3. Add it to our "dough". Beat the mixture with a mixer at medium speed.
- 4
Step 4
4. You'll need a small piece of salmon. If you use another type of fish, the taste will be completely different. Salmon is the queen of fish, and it pairs wonderfully with cream and herbs.
- 5
Step 5
5. Cut it into cubes and add to our mixture. Mix everything with a spoon or whisk. If you want the soufflé to be even more tender, blend the salmon in a blender into a puree and add it to the "batter."
- 6
Step 6
6. Add the flour and salmon, and finally add the grated cheese.
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Step 7
7. For making soufflé, you can use molds, ready-made ramekins, or even small pots.
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Step 8
8. I had these molds. Fill them with the prepared mixture and place in a preheated oven at 200 degrees. Bake the soufflé for about 20 minutes at 180 degrees. The salmon soufflé can also be baked in silicone molds.
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Step 9
9. Remove from the oven and let stand for a few minutes. Before baking, I sprinkled the surface of the soufflé with nut flakes (you can use crushed pumpkin seeds or almond flakes). Once the soufflé has cooled, carefully remove it from the mold onto a serving plate and begin arranging the plate for serving.
- 10
Step 10
10. Decorate as desired. I had lemon and cherry tomatoes, as well as a ready-made "green sauce." I decided to go with this presentation. This soufflé pairs perfectly with vibrant vegetables or basil leaves.