Hearty soufflé with egg and salmon

European cuisine

---

Description Products Steps

One of the interesting variations of soufflé is with rice, egg and salmon. Using the soufflé technique produces a complete and satisfying dish. It can be served for breakfast, lunch or dinner. Moreover, its benefits are obvious. Salmon, which is a type of fatty fish, is rich in healthy omega-3 fats and a set of vitamins.

1. Calories
   209,67 kcal
2. Protein
   13,9 gram
3. Fat
   9,89 gram
4. Carbohydrates
   16,74 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Chicken yolk

   ---

   
   1 piece = 17 g
2. Black pepper ground

   ---

   
   to taste
3. Spices

   ---

   
   to taste
4. Slightly salted salmon

   ---

   
   100 g
5. The protein of chicken eggs

   ---

   
   1 piece = 33 g
6. Sour cream 20% fat

   ---

   
   0.5 tbsp. l. = 12.5 g
7. Onions

   ---

   
   0.5 pcs. = 40 g
8. Hard cheese

   ---

   
   20 g
9. Rice

   ---

   
   2 tbsp. l. = 50 g

Steps:

1. 
   Prepare the ingredients for the soufflé. Peel and wash the onion. Cook the rice in salted water as directed on the package.
2. 
   Beat the white with a pinch of salt and the yolk with sour cream. Cut the salmon into small pieces and grate the cheese. Fry the onion, cut into half rings, in a frying pan until transparent.
3. 
   Grease the pan with oil and turn on the oven at 230 degrees. Add pepper, seasoning, cheese, salmon, and beaten egg white to the rice. Stir.
4. 
   Place the rice mixture into the mold. Salmon pieces and onions on top. Then pour the yolk on them and bake for 10 minutes.
5. 
   Cut the soufflé into portions. Place salmon pieces on top. Lay out the chopped vegetables.

---

eng3info@gmail.com