Salmon soufflé
11 servings
80 minutes
Salmon soufflé is a refined dish of Norwegian cuisine that combines the tenderness and exquisite taste of sea fish. Its roots trace back to northern traditions where fresh fish has always been a staple. The light airy texture is achieved through carefully whipped egg whites and rich cream, creating a softness that melts in the mouth. Cream cheese adds extra velvetiness, while red caviar provides a sophisticated salty note. This dish is perfect for festive dinners, romantic evenings, or simply for those who want to enjoy gastronomic delight.
1
Cut the fish into large pieces. Chop in a blender. If there is no blender, you can pass the fillet through a meat grinder.
- Salmon fillet: 500 g
2
Whip the egg whites with salt (about 0.5 teaspoon). Add cream. Whip until the mixture starts to thicken. Add the fish and gently mix.
- Egg white: 2 pieces
- Salt: to taste
- Cream 34%: 300 ml
- Salmon fillet: 500 g
3
Place the soufflé in baking molds. Silicone molds do not need to be greased, while others should be lightly greased with vegetable oil. Put the soufflé mold in a deep baking tray or a larger dish.
4
Pour hot water into the baking dish so that it reaches the middle of the souffle mold. Place it in a preheated oven at 180 degrees. Bake for 35-40 minutes. During baking, the souffle will rise and then settle — this is normal. Let the finished souffle cool completely before removing it from the molds.
5
Use a pastry syringe to decorate the soufflé with cheese (place it around the edges). If you don't have a syringe, you can put the cheese in a bag, cut off a corner, and squeeze it out.
- Cream cheese: to taste
6
Place the caviar in the center.
- Red caviar: to taste