Spicy Salmon Souffle Recipe
Summary
Ingredients
| 1 lb raw salmon | ||
| Egg | 1 | |
| Egg whites | 3 | |
| Creme fraiche | 2 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | 1 | |
| Cayenne pepper | 1 | |
| Lobster bisque | 1 Can (10oz) | |
| 31/2 0Z shelled shrimp (prawns) | ||
Directions
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).
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).
Chef
