Souffle with salmon and cream
A very delicate appetizer, it just melts in your mouth, and the snow-white look gives it some special solemnity... For the contest: "Gorenje: New Year composition".
Ingredients for the souffle with salmon and cream:
- Salmon (lightly salted) - 250 g
- Cream (20-30%) - 0,4 l
- Gelatin - 20 g
- Dill (fresh ) - 1 bunch.
- Red caviar (to taste)
- Parsley (greens for decoration)
- Salt (to taste)
How to cook salmon and cream soufflé step by step with photos
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Lightly salt and whisk until firm. |
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Chop the salmon and finely chop the dill. |
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Soak the gelatin in water and let it swell, then heat until it dissolves. Carefully add gelatin, salmon, herbs and a bit of red caviar into the whipped cream. |
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Grease the cake tin (I didn't have any, so I used a glass), put a few fish eggs and a small sprig of dill at the bottom. |
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Fill the molds with the soufflé. I garnished with a parsley leaf and a sprig of eggs on top. And put it in the fridge until it hardens. |
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Before serving, carefully move the knife along the edge of the tray to separate the soufflé, and then invert it on a plate. |
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Our amazing appetizer is ready. BON APPETIT!!!! |
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GOOD LUCK, HEALTH AND LOVE TO ALL IN THE NEW YEAR!!! |
Salt, Parsley, Tender, Creamy, Dill, Gelatin, Red Caviar, Additives, Fish and Seafood Appetizers
