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SMOKED SALMON SOUFFLÉ
Serves: 4
Preparation time: 25 minutes If they like it, it serves 4 otherwise
Cooking time: 40 minutes
Totaltime: 0 minutes
Ingredients
- 2 ounces butter
- 1 tablespoon shallots, minced
- 1/2 cup dry white wine
- 2 ounces flour
- 1 1/2 cups milk, scalded
- 1/4 teaspoon white pepper, ground
- 1/8 teaspoon nutmeg
- 8 ounces smoked salmon, chopped
- 4 ounces mushrooms, diced
- 1 ounce butter
- 5 egg yolks
- 5 egg whites
- 1/4 teaspoon cream of tartar
- 1 tablespoon butter, softened
- 1 tablespoon flour
Preparation
-
Preheat the oven to 350 degrees.
Melt butter in a saucepan. Add shallots and wine. Reduce over medium heat until wine is almost evaporated. Stir in the flour and cook over medium heat for 5 minutes. Pour the milk in the roux. Whisk and heat until the sauce thickens and comes to a boil. Season with pepper and nutmeg.
Mix in the chopped salmon and the mushrooms sauteed in butter. Stir in the egg yolks. In the bowl of a mixer, combine the egg whites with cream of tartar and whip the egg white mix until medium firm. Fold into the salmon mixture. Butter and flour a 7 inch (17.5 cm) round souffle mold.
Spoon the souffle mix into mold.
Bake 30 minutes at 350 F.(180 C). Serve immediately.
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