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Print Recipe
Fish Salad with Tomato and Cream Souffle Recipe
In my family, they love fish and the priority salads on our New Year's table are made from fish. I suggest you prepare a salad from an unusual combination of products that will not leave anyone indifferent! And the sauce for it will be a tomato-cream souffle.
Instructions
  1. Beat the cream in a food processor with a whisk attachment into a fluffy mass.
    Beat the cream in a food processor with a whisk attachment into a fluffy mass.
  2. Add the tomato paste, salt, sugar, garlic powder and whisk again until smooth.
    Add the tomato paste, salt, sugar, garlic powder and whisk again until smooth.
  3. Soak the gelatin in cold water for the time specified in the instructions and warm it up in a microwave oven until the gelatin dissolves, but do not bring it to a boil. Cool slightly and mix with tomato and cream paste. Put the glasses at an angle and pour our sauce into them. Put in the refrigerator for 2 hours to stabilize.
    Soak the gelatin in cold water for the time specified in the instructions and warm it up in a microwave oven until the gelatin dissolves, but do not bring it to a boil. Cool slightly and mix with tomato and cream paste. Put the glasses at an angle and pour our sauce into them. Put in the refrigerator for 2 hours to stabilize.
  4. Using a food processor, cut the avocado into cubes.
    Using a food processor, cut the avocado into cubes.
  5. With the same nozzle, cut the red onion into cubes.
    With the same nozzle, cut the red onion into cubes.
  6. Cut the salted fish and tangerine, mix everything.
    Cut the salted fish and tangerine, mix everything.
  7. Put the salad in glasses with souffle, garnish with herbs and walnuts.
    Put the salad in glasses with souffle, garnish with herbs and walnuts.

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