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Creamy Salmon Souffle

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Ingredients
  Salmon steak 21 Ounce (600 Gram)
  Double cream 7 Fluid Ounce (200 Milliliter)
  Egg whites 6
  Butter 1⁄2 Ounce (10 Gram)
  Salt To Taste
  Pepper To Taste
Directions

1. Preheat the oven to 140°C (275°F; gas mark 1).
2. Grill the salmon steak for 10 minutes on each side. Remove the bones and flake the flesh. Season and put aside in a bowl.
3. Beat 2 egg whites until stiff, and fold into the salmon a little at a time, using a spatula. Work gently until the mixture is smooth. Beat the remaining 4 egg whites until stiff. Whip the cream lightly.
4. Gently stir the cream into the salmon mixture, then fold in the remaining egg whites as lightly as possible.
5. Butter a souffle dish or mould, and pour the salmon mixture into the dish. Bake at 140°C for 15 minutes. Then turn the heat up to 200°C (400°F; gas mark 6) and cook for a further 10 minutes. Serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Healthy

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