Salmon Soufflé with Fennel and Ricotta
Need brunch inspiration? Try these salmon soufflés with smoked sockeye wild salmon or smoked Atlantic salmon!
Preheat the oven to 200°C.
Sauté the shallot and fennel in olive oil over medium-high heat for 4-6 minutes. Let it cool. Meanwhile, separate the eggs. Whisk the yolks lightly with the ricotta. Mix the salmon, cooled fennel-shallot mixture, and parsley into the ricotta egg mixture. Season with salt and pepper to taste.
In a clean, grease-free bowl (clean it with a little lemon juice), whip the egg whites until stiff peaks form. Gently fold the egg whites into the ricotta mixture.
Take 6 ramekins and grease them with some cooking spray or butter.
Spoon the filling into the ramekins. Bake the soufflés in the preheated oven for about 20 minutes until cooked through. Garnish the soufflés with extra salmon and spring onion. Enjoy!
