Ingredients
For 10 portions
For the sauce
150g
QimiQ Classic, room temperature
50g
Horseradish, finely grated
50g
Dijon mustard
10g
Dill
50g
Sugar
20ml
Lemon juice
Salt and pepper
For the soufflé
500g
QimiQ Classic, room temperature
90g
Butter, softened
150g
Sour dough bread , finely diced
1000g
Smoked salmon, pureed
90ml
Lemon juice
90g
Red onion(s), finely chopped
250g
Egg white(s)
Salt and pepper
Paprika powder
50g
Butter, to brush
Preparation
- 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.
- 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.
- 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 300° F for approx. 20 minutes.
- Serve the luke warm soufflé with the cold sauce and a salad garnish.
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