Ingredients:
10 persons
20 nice slices of smoked salmon
3 heads of lettuce
10 quail eggs
250 gr prawns
some fresh herbs
5 eggs
2 dl cream
salt and pepper
Procedure:
The soufflé:
Boil the quail eggs for 4 min, cool quickly and peel. Put 6-8 shrimp in a small greased mold with the chopped herbs.
Put 1 quail egg in the center of a small mold. Whisk the eggs and cream together with salt and pepper and spread in the molds. Bake the soufflés for approx. 12 min at 140 degrees. Turn the soufflés out, cool and cut in half.
Serving:
The smoked salmon is arranged flat on each plate with 2 slices per person. Place the chiffonade (super thinly sliced strips) of the Christmas salad in the center of each plate, on top of the salmon, drizzle with a little truffle oil, and finally place the soufflé on top of the salad.
Ingredients
Directions
The soufflé:
Boil the quail eggs for 4 min, cool quickly and peel. Put 6-8 shrimp in a small greased mold with the chopped herbs.
Put 1 quail egg in the center of a small mold. Whisk the eggs and cream together with salt and pepper and spread in the molds. Bake the soufflés for approx. 12 min at 140 degrees. Turn the soufflés out, cool and cut in half.
Serving:
The smoked salmon is arranged flat on each plate with 2 slices per person. Place the chiffonade (super thinly sliced strips) of the Christmas salad in the center of each plate, on top of the salmon, drizzle with a little truffle oil, and finally place the soufflé on top of the salad.
