Author Notes: Months ago I adapted Merrill’s Fish Salpicon, merging it with my corn salsa recipe…..and incorporated the leftovers in a soufflé, tricky things that they are.
BTW, Salpicon is a term in French cuisine applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc.
Saying that, souffles are the perfect way to make risen gluten -free goods as the rise is provided by the eggs, whipped to white perfection.
And these soufflés, how do they rank? Well, a few hints – savoury, coconutty with chunks of fish. Make up your mind me dear…. —Kitchen Butterfly
Makes: 6 soufflés
1 of 4
2 of 4
3 of 4
4 of 4