Smoked Salmon Souffl - MAGIMIX C 3200 User Manual

Smoked salmon soufflé
Pinches of Cayenne pepper
Cut the salmon into chunks and put in the Mini Bowl. Pulse twice, then blend for
1 minute. Set aside.
Mix the milk and rice flour in a saucepan. Over a low heat, gradually bring to
boiling point.
Stir in the salmon purée, together with the egg yolks, tomato ketchup, vodka, Cayenne
pepper, black pepper and nutmeg.
Mix thoroughly.
Butter individual soufflé dishes and put in the fridge.
Preheat the oven to 300°F (gas mark 2).
Put the egg whites, lemon juice and a pinch of salt into the bowl with the egg
whisk.
Remove the pusher from the feed tube and whisk for 5-10 minutes.
Remove the dishes from the fridge and lightly dust with flour.
Fold the egg whites into the preparation. Divide the resulting mixture between the
dishes, filling each one no more than three-quarters full. Slide a knife blade
between the dishes and the soufflé.
Bake for the time shown above and serve straight from the oven.
90 Seafood
Serves
Food processor
Preparation 20 min.
Cooking 10 min.
Smoked salmon
Rice flour
Egg yolks
Egg whites
Milk
Tomato ketchup
Vodka
Drops lemon juice
Pinches of nutmeg
All-purpose flour
Pats of butter
Salt & pepper
2 4
3200 3200
20 min.
10 min.
2 oz 4 oz
2 tbsp 3 tbsp
1 2
2 3
1
5 tbsp / cup
2
3 3
/ tsp / tsp
4 4
1 tbsp 1 tbsp
2 2
1 1
1 2
1 tbsp 1 tbsp
1 1
To taste To taste
• •
6 8
4200 5200
25 min. 30 min.
15 min. 20 min.
5 oz 7 oz
4 tbsp 5 tbsp
3 4
5
7
3 3
/ cup / cup
4 4
1 1
1 / tsp 1 / tsp
4 2
1 1 / tbsp 2 tbsp
2
4 4
1 2
3 4
2 tbsp 3 tbsp
2
2
To taste To taste