Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 213      gram          canned pink Alaska salmon
   2                    eggs -- separated
  25      grams         fresh white breadcrumbs
  50      grams         cream or curd cheese
   6      tablespoons   sour cream
  50      grams         smoked salmon
   1      teaspoon      horseradish sauce
  11      grams         sachet gelatin
  15      grams         watercress leaves -- roughly chopped
 100      gram          mixed salad leaves
   1                    red apple -- cored and sliced
     1/2                lemon -- juiced
  25      grams         walnuts

Preparation:

Drain the can of salmon, reserve the juice, flake fish, set aside. Line two straight sided bowls with cling film. Blend the salmon, egg yolk, breadcrumbs, cheese, cream, 25g / 1-oz of smoked salmon and horseradish sauce until smooth. Heat the salmon juice until almost boiling. Sprinkle in the gelatin. Stir until dissolved. Mix into the salmon mixture. Whisk the egg whites until stiff. Fold the salmon into egg whites. Mix well. Divide between the two bowls, chill in a refrigerator until set. Invert the bowls onto serving plates. Remove the bowls and cling film. Press the chopped watercress leaves around the sides of each soufflé. Cut the remaining smoked salmon into thin strips and arrange in a lattice across the tops. Serve with a mixed salad leaf, apple and walnut salad.