88
1. Cut the salmon into pieces and put in the mini bowl. Pulse twice, then run
continuously for 1 minute. Set aside.
2. Mix the milk and rice flour together and cook in a saucepan over a low heat,
gradually bring to boiling point. Remove from the heat.
3. Add the salmon in the saucepan, together with the egg yolks, ketchup, vodka,
Cayenne pepper, pepper and nutmeg.
4. Combine thoroughly.
5. Preheat your oven to 150 °C (gas mark 2).
6. Beat the egg whites in the main bowl with the whisk for 5 minutes, remembering
to remove the pusher or cap before you begin.
7. Butter the ramekins and dust with flour.
8. Gently fold the egg whites into the salmon mixture with the spatula. Divide the
mixture between the ramekins. They should not be more than three-quarters
full. Slide a knife blade between the sides of the ramekins and the mixture.
9. Bake for the time indicated in the table. Serve immediately.
Smoked salmon soufflé
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
20 min 20 min 25 min 25 min
BAKING
10 min 10 min 15 min 20 min
EQUIPMENT
Straight-sided ramekins
Smoked salmon
50g 100g 150g 200g
Rice flour
15g 25g 40g 50g
Egg yolks
1234
Egg whites
2357
Milk
80ml 100ml 150ml 200ml
Tomato ketchup
1 tsp 1 tsp 1 ½ tsp 2 tsp
Vodka
1 tbsp 1 tbsp 1 ½ tbsp 2 tbsp
Pinches Cayenne pepper
1112
Pinches ground nutmeg
1234
Plain flour
1 tbsp 1 tbsp 2 tbsp 3 tbsp
Knobs butter
1122
Salt & pepper
FISH
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