Chilled Smoked Mackerel and Tomato Souffle recipe
ingredients
1 1/4 cup (1/2 pint) 300 ml mayonnaise
5 fl oz (142 ml) soured cream
2 tbsp (30 ml) horseradish sauce
1 level tbsp (15 ml) tomato puree (paste)
2 level tsp (10 ml) anchovy essence
350 g (12 oz) tomatoes, skinned, quartered
and seeded 350 g (12 oz) smoked mackerel fillets
salt and freshly ground pepper
15 ml (3 level tsp) gelatine
2 egg whites
5 fl oz (142 ml) soured cream
2 tbsp (30 ml) horseradish sauce
1 level tbsp (15 ml) tomato puree (paste)
2 level tsp (10 ml) anchovy essence
350 g (12 oz) tomatoes, skinned, quartered
and seeded 350 g (12 oz) smoked mackerel fillets
salt and freshly ground pepper
15 ml (3 level tsp) gelatine
2 egg whites
method
1. Place the mayonnaise in a large bowl and stir in the soured cream, horseradish, tomato puree and anchovy essence.
2. Thinly slice the tomato quarters and flake the fish. Stir into the mayonnaise base; check seasoning.
3. Sprinkle gelatine over 45 ml (3 tbsp) water in a small bowl. Place the bowl over a pan of hot water and stir until dissolved. Cool then stir into the mayonnaise.
4. Stiffly whisk the egg whites and fold in. Turn into a 1.4 litre (2 1/2 pint) souffle dish and chill to set.
2. Thinly slice the tomato quarters and flake the fish. Stir into the mayonnaise base; check seasoning.
3. Sprinkle gelatine over 45 ml (3 tbsp) water in a small bowl. Place the bowl over a pan of hot water and stir until dissolved. Cool then stir into the mayonnaise.
4. Stiffly whisk the egg whites and fold in. Turn into a 1.4 litre (2 1/2 pint) souffle dish and chill to set.
serving amount
serves 8
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