Spicy Salmon Souffle
|Salmon||1 Pound (raw)|
|Sour cream||2 1⁄4 Cup (36 tbs) (creme fraiche)|
|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).