Sunday Salmon Souffle
Instructions:
- 4 eggs, separated
- 1/2 cup heavy cream
- 4 tbsp. smoked salmon, slivered fine
- 1 tbsp. fresh chives, chopped fine
- 1/2 cup Parmesan cheese, grated
- 1 tsp. lemon zest
- 1 tsp. cornstarch
- pinch salt
- fresh ground pepper to taste
- Preheat oven to 350F and lightly butter 6 individual ramekins.
- Coat inside of ramekin with grated Parmesan cheese and set aside.
- Stir together egg yolks, cream, salmon, chives, zest, cornstarch, salt and pepper in mixing bowl.
- In separate bowl, beat egg whites with a few drops of lemon juice until form but not dry.
- Fold egg whites into yolk mixture.
- Fill ramekins with souffle mixture and place on baking sheet.
- Bake for 10 minutes or until fluffy and golden.
- Serve immediately with a salad and Merlot wine.