Maxfacts

Salmon soufflé

Ingredients

• 30 g butter
• 30 g flour
• 150 ml milk
• 100 ml cream
• small pinch of mild curry powder
• salt, white pepper
• 2 yolks
• 50 g mascarpone (or Philadelphia cheese)
• splash of lemon juice
• 100 g fresh salmon fillet, cubed, chilled
• 1 tbsp fresh dill, finely chopped
• 2 egg whites, whipped with a pinch of baking powder added

Method

1. Grease four ramekins with soft butter, set aside. Preheat oven to 180 °C.
2. Prepare white sauce from 30 g butter, 30 g flour, 150 ml milk, 100 ml cream and season with a little mild curry powder, salt and white pepper. Set aside to cool.
3. Blend chilled salmon cubes, yolks, mascarpone (or Philadelphia cheese) lemon juice and dill to a smooth puree. Mix well with the cooled white sauce. Fold whipped egg whites into salmon mixture. Divide into four ramekins, filling each ramekin no more than three quarters. Place ramekins in a roasting tin, add hot water to the roasting tin up to about two thirds of the height of the ramekins. Bake for 20 to 25 minutes.