Served with caviar créme fraiche
Ingredients
- 200 g smoked salmon
- juice of 1 lemon
- 250 g crème fraiche
- 1 tblsp capers
- 1 tblsp dill
- 0.5 tsp chives
- 250 ml milk
- 120 g buckwheat flour
- 2 tsp caviar
- salt
- pepper
- 10 g butter
- ice cubes
- 3 whole eggs and 3 egg whites
- ice cubes
Method
- First, blend 200g of smoked salmon with some pepper and a squeeze of lemon juice and then sieve it into a bowl. Mix it with 125g of crème fraiche, some chopped dill and 2 whole eggs. It will then sit on a bed of ice while preparing the rest of the ingredients.
- Make a batter using 1 egg, 120g of buckwheat flour, 250ml milk and salt. Then make four crepes on a buttered frying pan.
- Whisk 3 egg whites and gently fold these into the salmon mixture with 1tbsp of capers.
- Cut crepes into even circles and place some of the soufflé mixture in the centre of each crepe, then fold over the crepe.
- Bake these at 200°C for 8 minutes. While they are cooking, chop some chives and mix with crème fraiche
Method
- Serve the smoked salmon crepe soufflé with a quenelle of the crème fraiche mix and a teaspoon of caviar.
