Salmon Souffle

Salmon Souffle


500 g fillet of raw salmon or trout
2 protein
300 ml cream 33-35%
for decoration:

cream cheese (Almette, Philadelphia, Mascarpone, etc.)


Step 1 Cut the fish into large pieces.
Step 2 Grind in a blender.
If you do not have a blender, you can skip the fillets through a meat grinder.
Step 3 Proteins beat with salt (about 0.5 teaspoons).
Step 4 Add the cream.
Whisk until, until the mixture begins to thicken.
Step 5 Add fish and mix gently.
Step 6 Share soufflé in baking tins.
Silicone molds do not need to be lubricated, and the rest a little grease with vegetable oil.
Step 7 forms with the souffle to put in a deep pan or in the form of a larger size.
In the pan to pour hot water so that it reaches the middle of the shape with the souffle.
Put in a preheated 180 degree oven.
Bake for 35-40 minutes.
During baking a souffle to rise, then settled — this is normal.
Ready souffle cool completely, and only then removed from the molds.
Step 8 With pastry syringe decorate the cheese souffle (put on the edges).
If the syringe is not, you can put cheese in the package, cut the corner and squeeze cheese.
In the middle of a lay eggs.

Salmon Souffle

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