Salmon Souffles

Recipe Ingredients

213		Canned pink Alaska salmon
2		Eggs - separated
25		Fresh white breadcrumbs
50		Cream or curd cheese
6 tablespoons	90ml	Sour cream
50		Smoked salmon
1 teaspoon	5ml	Horseradish sauce
11		Sachet gelatin
15		Watercress leaves - roughly chopped
100		Mixed salad leaves
1		Red apple - cored and sliced
1/2		Lemon - juiced
25		Walnuts

Recipe Instructions

Drain the can of salmon, reserve the juice, flake fish, set aside. Line two straight sided bowls with cling film.

Blend the salmon, egg yolk, breadcrumbs, cheese, cream, 25g / 1-oz of smoked salmon and horseradish sauce until smooth.

Heat the salmon juice until almost boiling. Sprinkle in the gelatin. Stir until dissolved. Mix into the salmon mixture.

Whisk the egg whites until stiff. Fold the salmon into egg whites. Mix well. Divide between the two bowls, chill in a refrigerator until set.

Invert the bowls onto serving plates. Remove the bowls and cling film. Press the chopped watercress leaves around the sides of each souffle. Cut the remaining smoked salmon into thin strips and arrange in a lattice across the tops. Serve with a mixed salad leaf, apple and walnut salad.

Source:
Fish, Complete Guide to Buying and Cooking/Mark Bittman

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