213 g Canned pink Alaska salmon
2 Eggs; separated
25 g Fresh white breadcrumbs
50 g Cream or curd cheese
6 tb Sour cream
50 g Smoked salmon
1 ts Horseradish sauce
11 g Sachet gelatine
15 g Watercress leaves
– roughly chopped 100 g Mixed salad leaves
1 Red apple; cored and sliced
1/2 Lemon; juiced
25 g Walnuts
Drain the can of salmon, reserve the juice, flake fish, set aside. Line two 33Oml / 1/2 pint 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 gelatine. 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 souffle. 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. Serves 2. Approx. 585 kcals per serving From: On the Wild Side – Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias —–