Salmon Soufflé

Neuza Costa

18 March, 2024

This dish is very pleasant, light, and rich in proteins, ideal for warmer days, accompanied by a salad.

Ingredients

• 400 g (14 oz) of salmon fillets or medallions
• 4 tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 80 g (2.8 oz) of plain wheat flour
• 1 large carrot, grated
• 1 tablespoon of tomato paste
• 300 ml (10 fl oz) of milk
• 4 eggs
• 4 tablespoons of grated Parmesan cheese
• Lemon juice
• Chopped parsley
• Salt, to taste
• Pepper, to taste

Instructions

1. 1
   Separate the eggs, placing the yolks in one bowl and the whites in another.

   Mark as done
2. 2
   In a pot, heat the olive oil, onion, and garlic.
   Stir and let it sauté without browning.
   Add the salmon and break it apart with a spoon and fork as it cooks.

   Mark as done
3. 3
   Once the salmon is well broken up, season with salt and pepper.
   Add the carrot.
   Stir and let it sauté well.

   Mark as done
4. 4
   Stir in the flour.
   Add the tomato paste and gradually mix in the milk.
   Finally, mix in the egg yolks.
   Season with lemon juice.
   Stir in the parsley and half of the cheese.
   After everything is well mixed, remove from heat and let it cool slightly.

   Mark as done
5. 5
   Meanwhile, beat the egg whites until they form stiff peaks.
   Carefully fold the egg whites into the salmon mixture.

   Mark as done
6. 6
   Pour the mixture into a soufflé dish, previously greased with butter or margarine and dusted with flour.
   Sprinkle with the remaining cheese.
   Bake in a preheated oven at 180°C (356°F) for 30 minutes.
   Once cooked and golden, remove from the oven.
   Serve with a salad or cooked vegetables.

   Mark as done

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