Salmon soufflé

The soufflé just melts in your mouth! Gentle-gentle, airy, light!
Perfect for a romantic dinner.
I recommend using salmon or trout, because with pink salmon or other fish, you get a completely different taste, not so refined.
From the specified amount of ingredients, 10-12 servings are obtained.

  • 500 g fillet of raw salmon or trout
  • 2 squirrels
  • 300 ml cream 33-35%
  • salt

for decoration:

  • cream cheese (almette, philadelphia, mascarpone, etc.)
  • caviar


Cut the fish into large pieces.

Grind in a blender.
If there is no blender, you can skip the fillet through a meat grinder.

Beat the whites with salt (about 0.5 tsp).

Add cream.
Beat until the mixture begins to thicken.

Add fish.
Stir gently.

Place soufflé in baking tins.
There is no need to grease silicone molds, grease the rest with vegetable oil.

Place the soufflé dish in a deep baking sheet or in a larger dish.
Pour hot water into a baking sheet so that it reaches the middle of the soufflé dish.
Put in an oven preheated to 180 degrees.
Bake for 35-40 minutes.
During baking, the soufflé will rise, then settle – this is normal.
Cool the finished soufflé completely, and only then remove from the molds.

Decorate the soufflé with cheese using a pastry syringe (put around the edges).
If there is no syringe, you can put the cheese in a bag, cut off the corner, and squeeze the cheese.
Put caviar in the middle.

Enjoy your meal!

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