Need brunch inspiration? Try these salmon soufflés with smoked sockeye wild salmon or smoked Atlantic salmon!
2 Recipe - persons
Recipe - time: 30 minutes + 20 minutes oven
Recipe - difficulty
Recipe - ingredients
1 fennel, diced
1 shallot, finely chopped
4 eggs
12.5 oz ricotta
handful of parsley, finely chopped
pepper
salt
5.5 oz Sea Tales smoked salmon, thinly sliced + extra for garnish
1 spring onion, sliced for garnish
Recipe - how do you make it
Recipe - steps
1 Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
2 Sauté the shallot and fennel in olive oil over medium-high heat for 4-6 minutes. Let it cool. Meanwhile, separate the eggs. Beat the egg yolks until fluffy with the ricotta. Mix in the salmon, the cooled fennel-shallot mixture, parsley into the ricotta-egg mixture. Season it with pepper and salt.
3 In a clean and grease-free bowl (you can wipe it with some lemon juice), beat the egg whites until stiff peaks form. Gently fold the egg whites into the ricotta mixture.
4 Take 6 ramekins and grease them with some baking spray or butter.
5 Spoon the filling into the ramekins. Bake the soufflés for about 20 minutes in the preheated oven until cooked through. Garnish the soufflés with extra salmon and spring onions. Enjoy!
