Salmon Soufflé
Appetizers • Norwegian
Description
You can use trout instead of salmon. You can use any cream cheese (Alouette, Philadelphia, Mascarpone, etc.).
Ingredients
- Smoked haddock fillet 20 oz
- 33% Cream 10 fl oz
- Egg white 2 pieces
- Salt to taste
- Semi-soft cream cheese to taste
- Red Caviar to taste
Step-by-Step Guide
Step 1
Cut the fish into large pieces. Blend in a blender. If you don't have a blender, you can pass the fillet through a meat grinder.
Step 2
Whip the egg whites with salt (about 0.5 teaspoon). Add the cream. Whip until the mixture starts to thicken. Add the fish and gently mix.
Step 3
Place the soufflé in baking molds. Silicone molds do not need to be greased, while others should be lightly greased with vegetable oil. Place the soufflé mold in a deep baking tray or a larger dish.
Step 4
Pour hot water into the baking tray so that it reaches halfway up the soufflé mold. Place in a preheated oven at 355°F. Bake for 35–40 minutes. During baking, the soufflé will rise and then fall — this is normal. Let the finished soufflé cool completely before removing it from the molds.
Step 5
Using a pastry syringe, decorate the soufflé with cheese (place it around the edges). If you don't have a syringe, you can put the cheese in a bag, cut off a corner, and squeeze out the cheese.
Step 6
Place the caviar in the center.
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