Imitation salmon eggs
Discover an original and refined recipe for faux salmon eggs, with a smooth texture and delicately flavored with lemon and Espelette pepper.
4 to 8 people
Easy
€€ - €€€
210-420 kcal/serving
Préparation
10 min
Cuisson
40 min
Repos
0 min
Préparation
Preheat the oven using conventional heat, Th 6/7 or 200°C.
Blend the drained salmon with the peeled and chopped shallot (SuperSonic Chopper extra).
Whisk the eggs into an omelette (Flexible Whisk) then mix them with the salmon.
Add the cream, tomato paste, lemon juice, salt, pepper, Espelette pepper, and mix well to obtain a smooth mixture.
Divide the mixture into the Egg Mold. Place it in a gratin dish and pour hot water into the dish up to ⅔ of the mold. Cook in a bain-marie for about 40 minutes, low in the preheated oven.
Carefully unmold the faux eggs and serve them warm or cold, with dill and salmon roe.
Ustensiles
SuperSonic® Extra Chopper
Regular price
€84,90
Selling price
€84,90
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Fouet souple
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€15,90
Selling price
€15,90
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Egg mold
Regular price
€29,90
Selling price
€29,90
Regular price
€34,90
Ingrédients
- 500 g of cooked salmon (canned)
- 1 large shallot
- 5 eggs
- 200 g of thick crème fraîche
- 30 ml of tomato paste
- Juice of one lemon
- Salt and pepper
- 2 ml of Espelette pepper
- Sprigs of dill
- Salmon roe
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