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Beetroot and smoked salmon souffle

Its not possible to buy a light-salted herring here, so, every time I need it for this or that dish I have to think of a substitute. This time it was a cold-smoked salmon. I would never tell that the salmon and beetroot is such a perfect marriage. For now it’s one of my favourite combination.

Beetroot and smoked salmon souffle

  • 150 g cooked beetroot
  • 150 g pickled beetroot
  • 1/4 sweet onion
  • 1 tbsp chopped dill
  • 200 ml cream
  • 100 ml sour-cream
  • 150 g smoked salmon
  • 1 egg white (optional)
  • 5 - 6 g gelatine (2.5 - 3 leaves)
  • Black pepper
  • Soak the gelatine leaves in a cold water
  • Cut the beetroots, onion and salmon. Pulse it in the food processor until smooth
  • Take out the gelatine leaves, squeeze off as much liquid as possible, and dissolve them in 3 tbsp of hot cream, add to the beetroot and stir
  • With the mixer whisk separately the cream and the sour-cream, add both to the beetroot blend, season with pepper and add the dill
  • Whisk the egg white until the firm peaks. Carefully fold in to the beetroot mixture
  • Pour the mousse into the tumblers or small bowls and chill in the fridge for about 3 hours
  • Serve garnished with the lemon, whipped cream and dill

You can skip the pickled beetroot, but then it does loose in flavour. The amount of gelatine depends on the consistency you want to achieve. If you plan to serve it in a bowl, then 5 g is enough, if you want to serve it on its own - increase the gelatine.