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QimiQ
Benefits
Baked goods remain moist for longer
Problem-free reheating possible
25
easy
Ingredients for 10 portions
For the sauce
150
g
QimiQ Classic,
unchilled
50
g
Horseradish,
finely grated
50
g
Dijon mustard
10
g
Dill
50
g
Sugar
20
ml
Lemon juice
Salt and pepper
For the soufflé
500
g
QimiQ Classic,
unchilled
90
g
Butter,
softened
150
g
Sour dough bread ,
finely diced
1000
g
Smoked salmon,
pureed
90
ml
Lemon juice
90
g
Red onion(s),
finely chopped
250
g
Egg white(s)
Salt and pepper
Paprika powder
50
g
Butter,
to brush
Method
1.
For the sauce, whisk QimiQ Classic smooth. Add the remaining ingredients and mix well. Chill the sauce for approx. 2 hours and stir well before serving.
2.
For the soufflé, whisk QimiQ Classic smooth. Add the very soft butter and mix well. Add the diced bread, salmon, lemon juice and onion. Mix well and season to taste.
3.
Whisk the egg whites with a pinch of salt until stiff and fold into the salmon mix. Pour into greased pastry rings, sprinkle with paprika powder and bake uncovered at 150° C for approx. 20 minutes.
4.
Serve the luke warm soufflé with the cold sauce and a salad garnish.