Description
The idea of this appetizer is huge I want to say thank you to one of my favorite chefs Nina60 and her Fish pate http://www.povarenok.ru/recipes/show/44047/
Ingredients
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Fish
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Cream
300 ml
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Egg white
3 piece
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Salt
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Black pepper
Cooking
The fish separately cut into pieces and grind in a blender. In the red fish (I have salmon), add 2 protein and 2/3 cream, salt, pepper. In white (I pangasius) - 1 egg white and 1/3 cream, salt, pepper.
In form (I have silicone), gently put half of the mixture from the salmon, then again, pangasius and salmon. The soufflé, cover with foil and put the mould in a pan of hot water. Cook in a preheated 180 degree oven for 40-50 minutes.
Souffle to cool and place on a plate.
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