Chilled smoked salmon soufflé with horseradish mascarpone and salmon roe

Ingredients 12
Servings 8


  • 10
    sachet gelatine powder
  • 125
    fish, chicken or vegetable stock
  • 350
    smoked salmon offcuts
  • milled black pepper
  • 15
    lemon juice, or more to taste
  • 200
    pouring cream
  • 250
    thick cream
  • 4
    jumbo egg whites
  • 15
    creamed horseradish (or more to taste)
  • 125
    mascarpone cheese (optional)
  • 45
    salmon roe (optional)
  • fennel sprigs


In a small metal bowl or saucepan, sprinkle gelatine over stock and leave for a few minutes, or until spongy. Place over low heat until gelatine has just dissolved. Allow to cool slightly. Chop salmon, pepper, lemon juice and pouring cream finely in a food processor. Pour in slightly cooled gelatine while blades are turning. Whip thick cream until soft peaks form, then fold in smoked salmon mixture. Whisk egg whites until stiff and fold into salmon mixture, gently but thoroughly. Pour into a lightly oiled 1 litre (4 cup) soufflé dish, or 8 x 125 ml (1/2 cup) ramekins, or into a mould (which can be turned out) and refrigerate until set. Stir extra smoked salmon (optional) and creamed horseradish into mascarpone and serve with soufflé. Garnish with salmon roe and fennel sprigs.

Read more on: fish/seafood

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