Smoked salmon soufflés

Smoked salmon soufflés

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(26 ratings)

Prep: 30 mins Cook: 30 mins

Easy

Serves 6
These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal237
  • fat19g
  • saturates11g
  • carbs6g
  • sugars3g
  • fibre0g
  • protein11g
  • salt1.17g
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Ingredients

  • 40g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g Philadelphia cheese
  • 2 tsp chopped dill
  • 3 large egg, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g smoked salmon, chopped
  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

To serve

  • 6 tsp crème fraîche
  • 2 large slices smoked salmon
  • dill sprigs

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.

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Comments (33)

paulatschool's picture

Have just cooked this dish with a spare for testing wow will be on the Christmas menu this year. Used hot water and cooked for 15 minutes at 180 C.

taryn-leigh's picture
5

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.

telaviv19's picture

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!

Foodmonster2's picture
4

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!

denisebolsover's picture

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!

jacaranda's picture
2

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.

juliehill99's picture
5

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.

jevidrian's picture

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).

donnadrew's picture

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!

marielf's picture

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

tastytitbits's picture

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.

marielf's picture

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

kiwiislander's picture
2

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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