Cut salmon fillet into pieces and place in freezer for 45 min. Preheat oven to 120 °C. Remove salmon from freezer.
First coarsely chop with a blender. Add egg whites and grind everything together until fine. Gradually add whipping cream until a homogeneous mixture is formed. Season with salt, pepper and nutmeg.
Grease four small soufflé dishes with butter. Pour in the salmon mixture. Cover the molds with aluminum foil. Fill a gratin dish two fingers high with boiling water. Put the ramekins in and cook the salmon souffle for 50 minutes in the heated oven. At the end of the cooking time, remove souffles from the stove. Loosen salmon souffles from the mold with a sharp kitchen knife. Turn each souffle out onto a plate and garnish with fresh herbs to taste.
Tip: If you like, you can decorate each souffle with a little bit of caviar.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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