Salmon Souffles

---------- Recipe via Meal-Master (tm) v8.02

Title: SALMON SOUFFLES
Categories: Main dish, Fish
Yield: 2 servings

213 g Canned pink Alaska salmon
2 Eggs; separated
25 g Fresh white breadcrumbs
50 g Cream or curd cheese
6 tb Sour cream
50 g Smoked salmon
1 ts Horseradish sauce
11 g Sachet gelatine
15 g Watercress leaves
- roughly chopped
100 g Mixed salad leaves
1 Red apple; cored and sliced
1/2 Lemon; juiced
25 g Walnuts

Drain the can of salmon, reserve the juice, flake
fish, set aside. Line two 33Oml / 1/2 pint straight
sided bowls with cling film.

Blend the salmon, egg yolk, breadcrumbs, cheese,
cream, 25g / 1-oz of smoked salmon and horseradish
sauce until smooth.

Heat the salmon juice until almost boiling. Sprinkle
in the gelatine. Stir until dissolved. Mix into the
salmon mixture.

Whisk the egg whites until stiff. Fold the salmon into
egg whites. Mix well. Divide between the two bowls,
chill in a refrigerator until set.

Invert the bowls onto serving plates. Remove the bowls
and cling film. Press the chopped watercress leaves
around the sides of each souffle. Cut the remaining
smoked salmon into thin strips and arrange in a
lattice across the tops. Serve with a mixed salad
leaf, apple and walnut salad.

Serves 2. Approx. 585 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood
Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias

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