Salmon Souffle Recipe
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Potatoes | 1 Cup (16 tbs), sieved | |
| Salmon | 1 Cup (16 tbs), poached | |
| Milk - 2 tablespoons [2X20 ml spoons] | ||
| Lard - 2 tablespoons [2 X 20 ml spoons] | ||
| Eggs | 2 | |
| Lemon juice - as required | ||
| Parsley - 1 teaspoon [1X 5 ml spoons], chopped | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat oven to 425°F (220°C), Gas Mark 6.
2) Grease a pie dish and place aside.
MAKING
3) In a saucepan, add lard and milk.
4) Place the saucepan over heat and bring to a boil.
5) Add the potatoes and beat until completely heated.
6) In two bowls, separate the eggs.
7) Add the egg yolk part to the potatoes.
8) Fold in fish, parsley, salt, pepper, and squeeze of lemon juice.
9) Beat the egg whites to stiff.
10) Lightly fold into the mixture.
11) Pour the mixture in the greased pie dish or mould.
12) Place inside oven to bake until well risen and golden brown.
SERVING
13) Serve the soufflé by garnishing with parsley.
1) Preheat oven to 425°F (220°C), Gas Mark 6.
2) Grease a pie dish and place aside.
MAKING
3) In a saucepan, add lard and milk.
4) Place the saucepan over heat and bring to a boil.
5) Add the potatoes and beat until completely heated.
6) In two bowls, separate the eggs.
7) Add the egg yolk part to the potatoes.
8) Fold in fish, parsley, salt, pepper, and squeeze of lemon juice.
9) Beat the egg whites to stiff.
10) Lightly fold into the mixture.
11) Pour the mixture in the greased pie dish or mould.
12) Place inside oven to bake until well risen and golden brown.
SERVING
13) Serve the soufflé by garnishing with parsley.
Chef
