Ingredients

Title Value
1. Salmon 500 Column
2. Cream 33% 300 Ml
3. Chicken Egg Protein 2 PC.
4. Salt 1 pinch

Cooking

1. Stage

Remove the skin from the fish and pull out all the bones. Grind in a blender to a paste.

1. Stage. Remove the skin from the fish and pull out all the bones. Grind in a blender to a paste.

2. Stage

Beat the whites with a pinch of salt until white foam.

1. Stage. Beat the whites with a pinch of salt until white foam.

3. Stage

Add cream to whites and whip.

1. Stage. Add cream to whites and whip.

4. Stage

Add salmon and mix until smooth.

1. Stage. Add salmon and mix until smooth.

5. Stage

Put in molds and bake at 180 degrees 35 minutes.

1. Stage. Put in molds and bake at 180 degrees 35 minutes.

6. Stage

Souffle from salmon during cooking rises a little but then sink again.

1. Stage. <strong>Souffle from salmon</strong> during cooking rises a little but then sink again.

7. Stage

Bon Appetit!!!