Smoked salmon soufflé
Cut the salmon into chunks and put in the Mini Bowl. Pulse twice, then blend for
1 minute. Set aside.
Mix the milk and rice flour in a saucepan. Over a low heat, gradually bring to
boiling point.
Stir in the salmon purée, together with the egg yolks, tomato ketchup, vodka, Cayenne
pepper, black pepper and nutmeg.
Mix thoroughly.
Butter individual soufflé dishes and put in the fridge.
Preheat the oven to 300°F (gas mark 2).
Put the egg whites, lemon juice and a pinch of salt into the bowl with the egg
whisk.
Remove the pusher from the feed tube and whisk for 5-10 minutes.
Remove the dishes from the fridge and lightly dust with flour.
Fold the egg whites into the preparation. Divide the resulting mixture between the
dishes, filling each one no more than three-quarters full. Slide a knife blade
between the dishes and the soufflé.
Bake for the time shown above and serve straight from the oven.
30 min.
Food processor 3200
3200
4200
5200
Serves 2 4 6 8
2 oz 4 oz 5 oz 7 oz
2 tbsp 3 tbsp 4 tbsp 5 tbsp
1 2 3 4
23
5
7
5 tbsp
1
/
2
cup
3
/
4
cup
3
/
4
cup
Smoked salmon
Rice flour
Egg yolks
Egg whites
Milk
3
/
4
tsp
3
/
4
tsp 1
1
/
4
tsp 1
1
/
2
tsp
1 tbsp 1 tbsp 1
1
/
2
tbsp 2 tbsp
22
4
4
Tomato ketchup
Vodka
1234
1 tbsp 1 tbsp 2 tbsp 3 tbsp
11
2
2
To taste To taste To taste To taste
Pinches of nutmeg
All-purpose flour
Pats of butter
Salt & pepper
Drops lemon juice
Pinches of Cayenne pepper
25 min.20 min.
20 min.Preparation
20 min.15 min.10 min.
10 min.Cooking
••
1112
Seafood
90
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