Smoked salmon soufflés

Smoked salmon soufflés

These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Freezable

Method

  1. Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
  2. Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don't worry if they sink.
  3. To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
  4. When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.

237 kcalories, protein 11g, carbohydrate 6g, fat 19 g, saturated fat 11g, fibre 0g, sugar 3g, salt 1.17 g

Recipe from Good Food magazine, November 2009.

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Latest comments and suggestions

Results 1-20

  • 31 October 2009

    sally r rated this recipe

    4 stars

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  • 17 November 2009

    kiwiislander rated and commented on this recipe

    2 stars

    Was definitely NOT cooked after 15 minutes - really soggy and raw inside - and I have a relly good Bosch oven, too. Had to cook them quite a lot longer.

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  • Binder photo mlf

    18 November 2009

    mlf commented on this recipe

    Not so much a comment more of a 'don't understand'. Does overwrap dishes mean put baking paper then foil round the outside standing up like a collar or wrap them up in parcels, baking paper then foil to go in the freezer. Also when cooking before serving do they just go in the oven without any paper round, just stand on baking paper. Sorry for being such a doh! mlf

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  • 18 November 2009

    growlingtum commented on this recipe

    mlf I think the dishes will have to be entirely wrapped in paper and foil befor putting them in the freezer, but I guess how well you wrap them will depend on how long they are going to be in the freezer for. If it's just a few days they won't come to much harm if you skimp on the wrapping.

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  • Binder photo mlf

    22 November 2009

    mlf commented on this recipe

    Thank you 'growlingtum' It's all a bit clearer now. Just off to give them a whirl. Happy Christmas

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  • 30 November 2009

    Donna D commented on this recipe

    kiwiislander - I believe these are what are known as twice baked souffles, so if you follow the instructions as above, you see that they are baked the second time from cold. I believe 25 - 30 minutes total. Will be trying these out prior to Christmas to see if they work!

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  • 14 December 2009

    cappa rated this recipe

    2 stars

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  • 16 December 2009

    nicky wake commented on this recipe

    I have tried these out and they are simple and delicious and a great light starter for christmas day lunch. When reheating them do not put them on paper then onto a baking sheet as they will burn, they must go on to a plate (tried and tested).

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  • 18 December 2009

    julie rated and commented on this recipe

    5 stars

    Loved these, really easy and turned out perfectly. I made some and froze them, then cooked them a week later and they were just as nice.

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  • 26 December 2009

    saffron rated this recipe

    3 stars

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  • 28 December 2009

    shaz rated this recipe

    5 stars

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  • 29 December 2009

    KajaRomaniuk rated this recipe

    1 stars

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  • 02 January 2010

    hlnharrison rated this recipe

    5 stars

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  • 01 March 2010

    Treeny rated this recipe

    5 stars

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  • 11 March 2010

    Andreana rated this recipe

    5 stars

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  • 14 April 2010

    Jackie rated and commented on this recipe

    2 stars

    These were really delicious, but were uncooked in the middle after the first baking. Next time I will try putting the baking dish in hot water rather than cold.

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  • 30 April 2010

    Denise commented on this recipe

    These were a disaster! Looked ok when they cooked the first time, but after freezing and cooking the second time they were like little flat omlettes!

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  • 16 November 2010

    Foodmonster rated and commented on this recipe

    4 stars

    I made these for Christmas day starter last year and they tasted wonderfully light and complicated. I must admit that they did not come out like your average souffles though, much more flat than usual. If you want to make great souffles for a special occasion, try the James Martin's Goats Cheese Souffle on this website. These are to die for!

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  • 02 December 2010

    Vivien60 commented on this recipe

    I have made this several times when friends have come to dinner. It is really easy and the fact that you can freeze it and then cook it quickly on the day is a real bonus. The only problem I have had is getting it out of the ramakins dishes. If I am having difficulty I serve it in the dish and it looks just as impressive and tastes just as good. I find that this quantity makes more than stated and usually eat one as soon as they are cooked before freezing!

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  • 20 December 2010

    Taryn rated and commented on this recipe

    5 stars

    I made this recipe for the first time yesterday and loved it! Will definitely do again. I took advice of an earlier comment of putting the ramekins into a hot water basin and I left mine in for 20mins on the first bake to get the golden colour. All in all for a first attempt it was a success they look beautiful and I'll definitely do them again.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Freezable

Ingredients

  • 40g butter
  • 25g plain flour
  • 300ml milk
  • 85g Philadelphia cheese
  • 2 tsp chopped dill
  • 3 large eggs , separated
  • 85g smoked salmon , chopped
  • zest ½ lemon

TO SERVE

  • 6 tsp crème fraîche
  • 2 large slices smoked salmon
  • dill sprigs
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237 kcalories, protein 11g, carbohydrate 6g, fat 19 g, saturated fat 11g, fibre 0g, sugar 3g, salt 1.17 g

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