Smoked Salmon Souf - MAGIMIX Ma Cuisine Instructions For Use Manual

Smoked salmon soufflé
SERVES
FOOD PROCESSOR
PREPARATION
BAKING
EQUIPMENT
Smoked salmon
Rice flour
Egg yolks
Egg whites
Milk
Tomato ketchup
Vodka
Pinches Cayenne pepper
Pinches ground nutmeg
Plain flour
Knobs butter
Salt & pepper
1. Cut the salmon into pieces and put in the mini bowl. Pulse twice, then run
continuously for 1 minute. Set aside.
Mix the milk and rice flour together and cook in a saucepan over a low heat,
2.
gradually bring to boiling point. Remove from the heat.
3. Add the salmon in the saucepan, together with the egg yolks, ketchup, vodka,
Cayenne pepper, pepper and nutmeg.
4. Combine thoroughly.
5. Preheat your oven to 150 °C (gas mark 2).
Beat the egg whites in the main bowl with the whisk for 5 minutes, remembering
6.
to remove the pusher or cap before you begin.
7. Butter the ramekins and dust with flour.
Gently fold the egg whites into the salmon mixture with the spatula. Divide the
8.
mixture between the ramekins. They should not be more than three-quarters
full. Slide a knife blade between the sides of the ramekins and the mixture.
Bake for the time indicated in the table. Serve immediately.
9.
FISH
88
2 4-6
3200 3200
20 min 20 min
10 min 10 min
Straight-sided ramekins
50g 100g
15g 25g
1 2
2 3
80ml 100ml
1 tsp 1 tsp
1 tbsp 1 tbsp
1 1
1 2
1 tbsp 1 tbsp
1 1
6-8 8 +
4200 5200
25 min 25 min
15 min 20 min
150g 200g
40g 50g
3 4
5 7
150ml 200ml
1 ½ tsp 2 tsp
1 ½ tbsp 2 tbsp
1 2
3 4
2 tbsp 3 tbsp
2 2