Topped with salmon and caviar (photo recipe)

500 g fillet of salmon or trout (raw)

300 ml cream 33-35%

2 egg protein

cream cheese (Philadelphia, almette etc.)

caviar

salt

Coarsely chop the fish fillets.

Chop the fish in a blender or grind in a meat grinder.

To connect proteins and ? tsp. salt, whisking, pour in the cream, whisking until thick mass.

Add in the protein mixture of fish fillet, stir gently.

Put souffl molds, if mold silicone, coat them with oil is not necessary.

Put the form in a large pan, pour into it the hot water to the level of the mid-height of the form with the souffle.

Souffle in the oven at 180 degrees for about 40 minutes, first souffl should rise, then settle down, get out of shape souffle after cooling.

To make the souffle caviar and cheese using a pastry syringe or cutting off the corner of the package.

In the centre lay the red caviar, served topped with salmon and caviar.

Photo from the website https://www.say7.info

How to choose a meat grinder. We'll show you.