Smoked salmon soufflé

Recipe Smoked salmon soufflé Mini PlusCompact 3200 XLCS 4200 XLCS 5200 XL Magimix

Products used :

Mini Plus

Compact 3200 XL

CS 4200 XL

CS 5200 XL

PREPARATION : 25 min

COOKING : 15 min

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RESTING : 0 min

DIFFICULTY :


SERVES 6 :

150 g of smoked salmon

3 egg yolks

150 ml of milk

½ tbsp of vodka 

1 pinches cayenne pepper

2 tbsp of plain flour 

40 g of rice flour 

5 eggs white

½ tsp of ketchup 

4 gouttes de jus de citron 

3 pinches ground nutmeg

2 knobs of butter  


  • 1- Cut the salmon into pieces and put in the mini bowl. Pulse twice, then run continuously for 1 minute. Set aside.
  • 2- Mix the milk and rice flour together and cook in a saucepan over a low heat, 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).
  • 6- Beat the egg whites in the main bowl with the whisk for 5 minutes, remembering to remove the pusher or cap before you begin.
  • 7- Butter the ramekins and dust with flour.
  • 8- Gently fold the egg whites into the salmon mixture with the spatula. Divide the 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.
  • 9- Bake for the time indicated in the table. Serve immediately.
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