Salmon souffles

2 Servings

Ingredients

Quantity Ingredient
213 grams Canned pink Alaska salmon
2 Eggs; separated
25 grams Fresh white breadcrumbs
50 grams Cream or curd cheese
6 tablespoons Sour cream
50 grams Smoked salmon
1 teaspoon Horseradish sauce
11 grams Sachet gelatine
15 grams Watercress leaves roughly chopped
100 grams Mixed salad leaves
1 Red apple; cored and sliced
½ Lemon; juiced
25 grams Walnuts

Directions

Drain the can of salmon, reserve the juice, flake fish, set aside.

Line two 33Oml / ½ pint 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 gelatine.

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.

Serves 2. Approx. 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

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