Soufflé with smoked salmon

Baked soufflés are much more sensitive than frozen or chilled ones, due to the warm air bubbles that are prone to "blowing out". They should be consumed freshly taken out of the oven. We know from experience that it will not be difficult for you.

Preparation steps

Butter the pans in which you will bake the soufflé.
Sprinkle grated Parmesan cheese on the bottom and sides.
Mixeggyolks, cream, salmon sliced into noodles, chives, lemon zest, corn starch, salt and pepper.
Beat the egg whites with the lemon juice with an electric mixer.
Stir the beaten snow into the egg yolk mixture.
Fill the bowls with the mixture, cover with foil and bake at 180 ° C until golden yellow (approx. 10-15 minutes).

Serving

Serve immediately.

Advice

You can also prepare the soufflé in a fireproof dish.

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