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).
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