| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy, Grains |
|
Main dish, Fish |
2 |
Servings |
INGREDIENTS
| 213 |
g |
Canned pink Alaska salmon |
| 2 |
|
Eggs; separated |
| 25 |
g |
Fresh white breadcrumbs |
| 50 |
g |
Cream or curd cheese |
| 6 |
tb |
Sour cream |
| 50 |
g |
Smoked salmon |
| 1 |
ts |
Horseradish sauce |
| 11 |
g |
Sachet gelatine |
| 15 |
g |
Watercress leaves roughly chopped |
| 100 |
g |
Mixed salad leaves |
| 1 |
|
Red apple; cored and sliced |
| 1/2 |
|
Lemon; juiced |
| 25 |
g |
Walnuts |
INSTRUCTIONS
Drain the can of salmon, reserve the juice, flake fish, set aside. Line two
33Oml / 1/2 pint straight sided bowls with cling film.
Blend the salmon, egg yolk, breadcrumbs, cheese, cream, 25g / 1-oz of
smoked salmon and horseradish sauce until smooth.
Heat the salmon juice until almost boiling. Sprinkle in the gelatine. Stir
until dissolved. Mix into the salmon mixture.
Whisk the egg whites until stiff. Fold the salmon into egg whites. Mix
well. Divide between the two bowls, chill in a refrigerator until set.
Invert the bowls onto serving plates. Remove the bowls and cling film.
Press the chopped watercress leaves around the sides of each souffle. Cut
the remaining smoked salmon into thin strips and arrange in a lattice
across the tops. Serve with a mixed salad leaf, apple and walnut salad.
Serves 2. Approx. 585 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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