The crisis is here. I'm going home to my parents while waiting to find a job! After a big move and 18 boxes of clothes (nan nan I'm not superficial…) Portes pair MiniCook, I owe him a good dinner. I take this opportunity to remind my parents that there are also benefits on my return: agree I take a lot of space and closets j'encombre, I cook but also ;-)

Foam / zucchini soufflé Kiri cream and smoked salmon

Prep: 20mins
Cooking: 30mins

Serves 4 people

- 800gr zucchini
- 2 eggs
- 6 tablespoons whipping cream (15% MG)
- 4 salmon slices
- 4 Kiris (or 3 tbsp of cream cheese)
- Capers
- Salt, pepper, nutmeg

Pre-heat the oven to 180°C/Gas 4. Wash and stem the zucchini (do not peel) then grate.

Pre-cook the zucchini over a low heat in a saucepan for 10 minutes. Add a little water at the beginning to prevent them from attaching.

In the mixer, mix 2 eggs and 4 tbsp cream (or sour cream). Add salt, sprinkle with pepper and nutmeg. Add the drained zucchini and blend for 1 minute.

Oil 4 ramekins, Pour in zucchini. Put the zucchini creams in the oven at 180 degrees for 30 minutes.

Prepare cream Kiri beating with a fork 4 Kiris with 2 tablespoons cream. Cut the salmon slices into three strips and then roll.

Remove zucchini cream from the oven. Allow to cool one minute and then add a big spoonful of cream on each. Add a few capers for decoration. Serve immediately with the salmon rolls.