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Spicy Salmon Souffle

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  Salmon 1 Pound (raw)
  Egg 1
  Egg whites 3
  Sour cream 2 1⁄4 Cup (36 tbs) (creme fraiche)
  Salt To Taste
  Pepper To Taste
  Cayenne pepper To Taste
  Lobster bisque 1 Can (10 oz)
  Shelled shrimp 3 1⁄2 Ounce (prawns)

Remove the bones and skin from the salmon and cut into pieces.
Puree the fish in a food processor, gradually adding the whole egg, 1 egg white and the sour cream (creme fraiche).
Add salt and pepper and a pinch of cayenne pepper.
Put the mixture in the refrigerator.
Whisk the 2 remaining egg whites to firm peaks.
Take the salmon mixture out of the refrigerator and carefully fold in the beaten egg whites.
Pour the mixture into a 7 inch (17 cm) souffle mold (mould).
Put the mold (mould) in the microwave oven and cook on HIGH for 10 minutes.
Put the lobster bisque into a bowl with the shelled shrimp (prawns).
Heat in the oven for 2 minutes on HIGH.
Turn out the salmon mold (mould).

Recipe Summary

Everyday, Healthy

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2013 Calories from Fat 1269

% Daily Value*

Total Fat 143 g220.5%

Saturated Fat 66.8 g334.2%

Trans Fat 0 g

Cholesterol 867.2 mg289.1%

Sodium 1481.5 mg61.7%

Total Carbohydrates 45 g15%

Dietary Fiber 6 g24.1%

Sugars 33.5 g

Protein 142 g283%

Vitamin A 87% Vitamin C 12.3%

Calcium 71.4% Iron 43.5%

*Based on a 2000 Calorie diet

Spicy Salmon Souffle Recipe