Salmon milt souffle
Salmon milt supplies protein and phosphorus, while eggs help the souffle hold together without flour or starch. Ghee and onion make the flavor softer and richer, and lemon keeps it fresher. The result is a tender fish souffle that works both warm and chilled.
Rinse salmon milt (400 g) and cut it into large pieces. Dice onion (80 g) finely. Lightly grease a baking dish with a small amount of the ghee from the total amount.
Place salmon milt (400 g) in a blender, add eggs (100 g), lemon (15 g), and table salt (3 g). Blend until you get a smoother liquid mixture without large pieces.
Heat ghee (100 g) in a pan, add onion (80 g), and cook over low heat for 8 minutes until it becomes soft and translucent. Stir the cooked onion and the ghee into the milt mixture and mix once more.
Pour the mixture into the prepared dish and bake at 180°C for 25 minutes, until the souffle rises, sets in the center, and no longer looks liquid when the dish is gently moved. Let it rest for 5 minutes after baking and serve warm.
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