Main Dish Recipes - Classic Salmon Soufflé Recipe

Ingredients

• 250 g/8 oz raw salmon fillet, skinned

• Salt

• 300 ml/1/2 pint double cream

• 2 eggs, beaten

• 100 g/31/2 oz diced salmon

• Cayenne pepper

• Freshly ground nutmeg

• Juice of 1/2 lemon, organically

• Butter for greasing

Serves 4

---

Method:

1. Cut the salmon into 5 mm/1/4 inch cubes, then salt and freeze for 30 minutes. Really cold ingredients are crucial to the success of this dish.

2. Puree the slightly frozen salmon meat in an electric blender. Slowly add the cream and beaten eggs until the mixture is smooth. The mixture must not get too warm or the fish protein may coagulate.

3. Strain the mixture through a fine-mesh sieve into a mixing bowl and stand the bowl inside another bowl filled with ice. Season with salt, cayenne pepper, nutmeg and lemon juice and fold in the diced salmon. Cover and refrigerate for 2 hours.

4. Preheat the oven to 220°C (425°F), Gas Mark 7. Butter some ramekins and fill with half of the salmon mixture.

5. Stand in a bain-marie or roasting pan half-filled with water and bake in the preheated oven for about 18 minutes. Do not open the oven door while baking!

6. Turn out onto preheated plates and serve with white wine sauce and green leaf spinach or green asparagus.