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Title: Rob's Salmon Mouse Soufle
Categories: Fish Egg Shellfish Shrimp Salmon
Yield: 1 Servings
| 1 | Whole Salmon | |
| 6 | Eggs, Seperated | |
| 1 | ts | Nutmeg |
| 3 | Cloves of Garlic | |
| 1/4 | c | Lemon Juice |
| 2 | tb | Lemon pepper |
| 2 | Bay leaves | |
| 1 | cn | Cream of Shrimp Soup |
| 1/4 | c | Brandy |
| 4 | c | Water |
In a large, Deep poaching pan add the 4 cups of water, 1 clove of garlic, diced or sliced fine, 1/4 cup lemon juice, 2 tablespoons of lemon pepper, 2 bay leaves and bring to a full rolling boil, reduce heat and let simmer while preparing salmon. Filet the whole salmon, removing the skin and the bones and mark into 2-3 inch steaks, add to the above mixture and turn heat back up to full of 5 minutes or until salmon is flakey and white. remove salmon from pan, and by hand crumble untill you have about 3 cups of light, fine flaked salmon.
in mixing bowl, combine salmon, nutmeg, remaining garlic, and mix well with the egg yolks. mix untill all are combined Well beat the egg whites are peaked and stiff, then fold in the yolk/salmon mixture. fold lightly as to great a fold will cause the souflee to fall immediatly pour into soufle disk and bake at 350 degrees for 1 hour 15 minutes or untill the top is golden brown.
in a saucepan compine the shrimp soup and the 1/4 cup of brandy, and the dill, heat on low untill wam, thick and bubbly
Remove soufle from oven, slice into serving size portions and add 1 ladel of the shrimp sauce over top, serve immediatly, serves 8 From: Robert Burgess Date: 12 Mar 97 Gourmet Cooking Ä
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