I cook fish soufflé in the oven by double baking. The soufflé prepared in this way becomes denser and thicker. And all this is covered with cream cheese and horseradish around the edges. The main taste of the soufflé is given by smoked salmon, horseradish gives a delicate taste of the soufflé bitterness, cheese - a creamy note, and lemon peel - sourness and a pleasant aroma. When serving on top, add some red caviar, a sprig of dill and a couple of drops of horseradish cream. Place lettuce leaves next to it.
Purpose: Lunch / Dinner / Gala Lunch
Main Ingredient: Fish & Seafood / Red Fish
Dish: Baking / Souffle / Salty
Cuisine geography: French / European
- Butter - 50 Grams
- Wheat flour - 50 grams
- Milk - 300 Milliliters
- High fat cream cheese - 100 Grams
- Dill - 1 Bunch
- Smoked salmon - 200 Grams
- Eggs - 3 Pieces
- Lemon zest - 1 Tbsp. the spoon
- Ground black pepper - 1 pinch
- Lettuce Leaves - 1 Bunch (for decoration)
- Red caviar - 1 Teaspoon (for decoration)
- Ground horseradish - 2 tbsp. spoons (for cream)
- Soft cream cheese - 3 tbsp. spoons (for cream)
How to cook "Fish soufflé in the oven"
1 Place the butter in a saucepan and melt, add flour and fry a little. Add milk in small portions to get a smooth consistency. Simmer the mixture over low heat until thickened. Remove the saucepan from heat and add cheese and finely chopped dill. 2 Cut the salmon into thin strips to form a ring in a mold in which you will bake the soufflé. By the number of ingredients, you should get about 6-8 pieces. The rest of the fish should be cut into small cubes. For the cream, mix the ground horseradish with 3 tablespoons of soft cream cheese. 3 Separate the whites from the yolks. Add the yolks to the dough. Whisk the whites in a dry bowl until they reach stable peaks. Then gently, in small portions, mix the proteins into the dough with a spatula, until an airy light consistency. Add ground black pepper, finely diced fish and lemon zest. Arrange the dough in tins and send to the oven preheated to 180 degrees for 15-20 minutes. 4 Then remove the soufflé from the oven and let cool completely. Using a knife with a rounded blade, remove the soufflé from the baking tins and transfer them to separate pots, wrap each with a slice of salmon generously greased with horseradish cream. Then put the molds back in the oven for 12-15 minutes and add the temperature to 190 degrees.