Smoked Salmon Cheat's Way to Soufflé
A Cheat's Way to Soufflé. Another brunch-time favourite that is super-elegant and super-tasty; perfect for a lazy Sunday morning! This recipe easily converts into a vegetarian or lower fat alternative by substituting the salmon for some asparagus tips or sautéed leeks.
Ingredients
- 2 tsp. olive oil
- 1 small sliced spring-onion reserve a few slices for garnishing
- 1 slice smoked salmon cut into strips (≈30 gr.)
- white pepper
- 1 large egg
- 2 large egg whites
- 1 tbsp. sour cream
Instructions
- Preheat the oven to 170°.
- Meanwhile, heat 1 teaspoon of olive oil in a small non-stick frying pan and sauté the sliced spring onion for a couple minutes on a low heat until slightly softened. Take off the heat and leave to cool a little before adding the salmon and seasoning with a little white pepper.
- Using an electric whisk, whisk the egg and egg whites in a bowl until the mixture has at least doubled in volume before adding the sour cream.
- With a pastry brush or oil spray, lightly coat a ramekin with olive oil.
- Gently combine the salmon and egg mixture, then pour the mixture into the ramekin. Make sure the ramekin is not more than ¾ full or it will overflow when it starts to rise in the oven!
- Place the ramekin on a baking sheet in the centre of the oven and bake for about 15-20 minutes or until a wooden pick inserted in the centre comes out clean.
Notes
I call it breakfast, you call it lunch? I consider this perfect Sunday morning breakfast bliss, but these little wonders make for a great lunch or even a starter for a dinner party. Defending sour cream…sour cream is relatively light in fat content in comparison to cream or crème fraîche and, when used sparingly, fits in perfectly well in a balanced diet. It contains calcium and riboflavin and is a source of protein. Low fat sour cream is made from a mixture of milk and cream, rather than just cream. Stay away from fat-free sour cream though, as this is bound to contain all sorts of thickeners and flavouring agents!