Salmon Soufflé - Recipe With Photo Step By Step

Delicate fish soufflé made from salmon and heavy cream will surely please all lovers of red fish and adherents of healthy eating.

Ingredients

Salmon fillet - 500 g

Cream 33-35% - 300 ml

Egg whites - 2 pcs.

Salt - a pinch

• 205 kcal
• 50 minutes
• 50 minutes

Photo of the finished dish

Step by step recipe with photo

I propose to cook a simple and tasty dish - salmon soufflé. This soufflé turns out to be very tender, airy, nourishing.

If baked in small frames and served, garnished with cream cheese, it will look very impressive.

In the photo - proteins that I have frozen and then thawed, and they are ready to go.

To make salmon soufflé, we will prepare products according to the list.

Remove the skin from the fish, if any, remove the bones. Let's wash it out.

Cut the salmon into slices and chop in a blender or food processor until puree. Let's put it aside.

In the meantime, let's deal with proteins. We place them in a bowl. Add a pinch of salt (preferably fine) and beat with a mixer until light foam. It is not necessary to achieve stable peaks.

Then add the cream and whisk again. The mixture will thicken slightly.

Put the chopped salmon into the egg-cream mixture and mix. It is convenient to do this with a whisk.

This is the mixture. It is very airy!

We spread the mixture in ramekins, which we will pre-grease with sunflower oil. We put them in a deep baking sheet, into which we pour boiling water so that the water reaches the middle of the molds.

We bake the salmon soufflé in the oven at 180 degrees for 30-40 minutes.

You can bake soufflé in silicone molds. It is not necessary to lubricate them.

The salmon soufflé is ready. It will rise well, but when it cools, it will go down - this is normal.

I garnished the soufflé with cream cheese and lemon wedges. Serve warm. Enjoy your meal!

This is the soufflé inside. Very airy and gentle!

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