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Mackerel soufflé

70 min.


2 pers.


  • 4 cans mackerel in oil
  • 1 sheet of serrano ham
  • 2 egg whites
  • 1/2 dl. heavy cream
  • A little sea salt
  • 1 small handful fresh dill
  • Cling film that tolerates heat

Saffron sauce

  • 1 leek
  • 1 carrot
  • 2 dl, dry white wine or vinegar
  • 1/2 tsp. saffron
  • 4 dl. heavy cream
  • Some lemon juice
  • 3 small sprigs lemon thyme
  • Sea salt
  • Ground pepper

This is how you do it

Drain the mackerel.

Set half aside to the stuffing and put it in a food processor and run it for 20 seconds with a little salt.

Put the egg whites in and run for 10-15 seconds, then put the heavy cream in for a little while.

Spread a piece of cling film out on the table and arrange pieces of serrano ham on.

Add the stuffing on top and add on finely chopped dill. Spread the other half of the mackerel onto the stuffing and roll tightly. Refrigerate and let the roller set for 1 hour.

Steam the rolls in water just below boiling point for about 15-20 minutes. Before serving, fry the rolls golden in oil on a frying pan.

Saffron sauce

Saffron and white wine are added to a saucepan and reduced to 1/2 dl. Meanwhile, cut the leek and carrot into thin strips.

Heavy cream and vegetables are added to the pan with the reduced white wine. Bring it all to a boil. Cook for 2-3 minutes so the vegetables still have some bite. Finally add finely chopped lemon thyme.

Should the dish be used as a starter, serve with a good piece of bread. As a main course serve with potatoes cooked with lovage.