Savory Salmon Soufflé Cups Recipe

About this recipe

A light and fluffy baked salmon dish, perfect for a pescatarian dinner. These soufflé-style cups are seasoned with lemon and pepper, making them a delightful and satisfying meal.

Ingredients

• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Sunita Lemon Juice Organic
• - Schwartz Flat Leaf Parsley
• 120G Rockfish Tinned Mount'S Bay Sardines Escabeche, 120G
• 400G Sabarot Chia Seeds, 400G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 227G Paxo Golden Breadcrumbs

Instructions

1. 1. Preheat your oven to 375°F (190°C) and grease six custard cups lightly with oil or butter.
2. 2. Finely chop 2 cups of salmon and place it in a mixing bowl.
3. 3. Add 1/2 teaspoon of salt, 1/8 teaspoon of pepper, 1/2 cup of bread crumbs, and 1 tablespoon of lemon juice to the salmon. Mix well to combine.
4. 4. Separate 3 eggs, placing the yolks in one bowl and the whites in another. Beat the yolks until smooth and stir them into the salmon mixture.
5. 5. Whisk the egg whites until stiff peaks form, then gently fold them into the salmon mixture to maintain the airy texture.
6. 6. Divide the mixture evenly among the greased custard cups. Place the cups in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the cups.
7. 7. Bake in the preheated oven for 30 minutes, or until the tops are golden and the soufflés are set.
8. 8. Carefully remove the custard cups from the water bath and let them cool for a minute. Run a knife around the edges and unmold onto a hot platter.
9. 9. Garnish each soufflé with a sprig of parsley and serve immediately with your favorite sauce.