Salmon Soufflé
This dish is distinguished by its incredible airiness and lightness; it literally melts in your mouth! An ideal option for a romantic evening. To preserve the exquisite taste, I recommend using trout or salmon, as pink salmon or other fish will change the result. This set of ingredients makes 10-12 servings.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 2 / 5
Ingredients
for 10 servings
- raw salmon or trout fillet 500 g
- egg white 2
- cream 33-35% 300 ml
- salt
- cream cheese
- caviar
Instructions
Step 1 of 8
Roughly chop the fish.
Step 2 of 8
Blend using a blender. If one is not available, use a meat grinder for the fillet.
Step 3 of 8
Beat the egg whites, adding salt (about 0.5 tsp).
Step 4 of 8
Pour in the cream and beat until the mixture thickens.
Step 5 of 8
Add the blended fish and stir gently.
Step 6 of 8
Distribute the mixture into baking pans. Silicone molds do not require greasing; others should be lightly greased with vegetable oil.
Step 7 of 8
Place the pan with the soufflé into a larger container or a deep baking tray. Fill with hot water so that it reaches the middle of the soufflé pan. Place in an oven preheated to 180 degrees. Cook for 35–40 minutes. It is normal for the soufflé to rise first and then sink. The dish must be completely cooled before removing from the molds.
Step 8 of 8
Decorate the edges of the soufflé with cream cheese using a pastry syringe. If you don't have one, use a bag with a cut corner. Add caviar to the center.