Preparation:
Drain the can of salmon, reserve the juice, flake fish, set aside. Line two straight sided bowls with cling film.
Blend the salmon, egg yolk, breadcrumbs, cheese, cream, 25g / 1-oz of smoked salmon and horseradish sauce until smooth.
Heat the salmon juice until almost boiling. Sprinkle in the gelatin. Stir until dissolved. Mix into the salmon mixture.
Whisk the egg whites until stiff. Fold the salmon into egg whites. Mix well. Divide between the two bowls, chill in a refrigerator until set.
Invert the bowls onto serving plates. Remove the bowls and cling film. Press the chopped watercress leaves around the sides of each soufflé. Cut the remaining smoked salmon into thin strips and arrange in a lattice across the tops. Serve with a mixed salad leaf, apple and walnut salad. |
