Title: Salmon Souffles
Categories: Main dish, Fish
Yield: 2 servings
213 g Canned pink Alaska salmon
2 Eggs; separated
25 g Fresh white breadcrumbs
50 g Cream or curd cheese
6 tb Sour cream
50 g Smoked salmon
1 ts Horseradish sauce
11 g Sachet gelatin
15 g Watercress leaves;
- roughly chopped
100 g Mixed salad leaves
1 Red apple; cored and sliced
1/2 Lemon; juice of
25 g Walnuts
Drain the can of salmon, reserve the juice, flake fish, set aside.
Line two 330 ml (1/2 pint) straight sided bowls with cling film.
Blend the salmon, egg yolk, breadcrumbs, cheese, cream, 25 g (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.
Approximately 585 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood Marketing Institute
Meal-Master compatible recipe format courtesy of Karen Mintzias
