For a salmon soufflé, use 250 g of fresh, steamed salmon. Rub fish dry, mash with a fork, season.
Add 1 tsp. chive rolls and 2 tsp. paradeis pulp.
Mass: 4 servings
Our tip: Always use fresh chives if possible!
Related Recipes:
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://culinajoy.com/wp-content/uploads/salmon-rolls-with-dill-horseradish-stuffing_1-1985-1-300x200.webp)
![](https://culinajoy.com/wp-content/uploads/salmon-slice-with-herb-rice-and-broccoli_1-2028-1-300x200.webp)
![](https://culinajoy.com/wp-content/uploads/bread-casserole-with-organic-goat-cheese-and-peaches_1-1897-1-300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://culinajoy.com/wp-content/uploads/salmon-pasta_1-1941-1-300x200.webp)
![](https://culinajoy.com/wp-content/uploads/salmon-dumplings-from-the-steamer_1-1874-1-300x200.webp)
![](https://culinajoy.com/wp-content/uploads/salmon-steak-with-vegetables_1-2080-1-300x200.webp)
![](https://culinajoy.com/wp-content/uploads/fish-burger_1-20470-1-300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
Servings: 1.0 (servings)
For a salmon soufflé, use 250 g of fresh, steamed salmon. Rub fish dry, mash with a fork, season.
Add 1 tsp. chive rolls and 2 tsp. paradeis pulp.
Mass: 4 servings
Our tip: Always use fresh chives if possible!