Tarama Soufflé

Ingredients:

• 200g Tarama (fish roe paste)
• 5 Eggs, separated
• 1 Lemon, juiced
• 200ml Heavy cream
• Salt and pepper, to taste
• Butter, for greasing
• Bread crumbs, for dusting

Instructions:

1. Preheat oven to 180°C.
2. Grease a soufflé dish with butter and sprinkle with bread crumbs, shaking out any excess.
3. In a bowl, whisk egg whites until stiff peaks form. Set aside.
4. In another bowl, mix together tarama, egg yolks, lemon juice and heavy cream. Season with salt and pepper.
5. Gently fold in the egg whites to the tarama mixture until incorporated thoroughly.
6. Pour into the prepared soufflé dish, filling up to ¾ full.
7. Bake for 25-30 minutes, or until the soufflé is golden brown and puffed up.
8. Remove from oven and serve immediately.

Serving suggestions:

Pair with a light salad or some crusty bread for a delicious brunch or lunch.

Verdict:

This tarama soufflé is a unique take on the classic savory dish. The combination of fluffy soufflé and the salty fish roe paste is incredibly decadent. This recipe is sure to impress your guests!