Smoked salmon soufflés

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

Recipe uploaded by

Sara Buenfeld

23 ratings 4

Recipe by Sara Buenfeld

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Tested

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 30 mins

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.
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.
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.
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.

Latest comments and suggestions

Results 21-36

paulatschool

22 December 2010

paulatschool commented on this recipe

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.

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Dorothy

30 January 2011

Dorothy commented on this recipe

30 Jan 2011 Twice baked souffles are so obliging, these worked very well and were extremely light. I agree that the water should be hot and cook a litle longer. almost as good a Twice baked Cheese souffles. Will use again.

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Lynsey

10 October 2011

Lynsey rated and commented on this recipe

Followed exactly the recipe, turned out really well, super tasty! :)

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Marsha

22 October 2011

Marsha rated and commented on this recipe

It is very strange that the recipe asks you to fill the pan with cold water; all other recipes ask you to fill it with hot, or even boiling, water. My opinion is that Sara Buenfeld, who wrote the recipe, should be contacted about this and asked to amend it.

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Pot boiler

09 November 2011

Pot boiler commented on this recipe

This is one of the best recipes ever - I have used it many times since finding it in the Christmas Good Food magazine. It never fails or fails to impress. Only problem is that I have used it so often and passed it on to the impressed diners each time that I can't use it much more!! Many thanks to GF and SB. I did freeze some - without the ramekins - wrapped in paper and foil and placed in plastic box. It worked very well for 6 weeks.

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Pippa

23 November 2011

Pippa commented on this recipe

I made these for the first time on Christmas eve last year with wild Scottish salmon caught by my husband, and smoked in Scotland, and they looked and smelt absolutely FAB after the first bake. Unfortunately the whole lot went up in the air as I skidded down the snow and ice covered steps on the way to the outside fridge, so we didn't get to try them at all (dog had a feast!) I am trying again today, with cold smoked trout, again which hubby caught, and was cured on a smoking course, with the intention of freezing and re-cooking for Christmas day starter. I'll freeze, then remove from ramekin, wrap individually in clingfilm, and either box up or vacuseal. I can't wait, and will report back after Christmas!!

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Pippa

23 November 2011

Pippa rated and commented on this recipe

I knew I'd forget to rate it - does this system need to be more obvious or is it just me constantly being stupid.....?!! (yup!) Anyway, rating based on first bake and the desire to repeat the process!

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dominiczka

05 January 2012

dominiczka rated this recipe

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SazzaD

11 February 2012

SazzaD commented on this recipe

I forgot to buy baking paper so lightly buttered the sides but when I came to turn one out it collapsed as wasn't cooked properly but luckily I had spares! I decided to leave them in the ramekins as was eating them straight away anyway. They look slightly longer than it said for me and were a little bit watery at the bottom but that was probably because I used low fat phili and creme fraiche. They were however delicious! And the extra two got eaten as well! X

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SazzaD

11 February 2012

SazzaD rated this recipe

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Elaine M

28 February 2012

Elaine M rated and commented on this recipe

I'm not usually lucky with souffles so took a risk doing this as a starter one Christmas. It really is as easy as the recipe states and I was thrilled to note mine looked just like the one in the picture. Lots of compliments too - deliciously light ahead of a main course.

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Tina

30 March 2012

Tina rated and commented on this recipe

Fantastic recipe - I have used this several times for dinner parties and each time my guests have been really wowed! really easy once you get a grasp of the instructions :) really yummy!!!

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tanyah

03 July 2012

tanyah rated and commented on this recipe

I followed the recipe exactly and had masses too much, as nobody else has said this I am not sure what I did wrong! I turned one out and it collapsed so I left them in the ramekins ~ I can't see this being a disadvangate at all, still looked very smart. They tasted superb, with a beautiful flavour. I was unsure about the baked creme fraiche in the last stage but it really was delicious, don't miss this bit out if possible. Each one of my guests was waxing lyrical about them and really very easy to make.

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sharonho

18 November 2012

sharonho rated this recipe

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jologue

30 December 2012

jologue rated and commented on this recipe

Amazing & really simple. I used boiled water for the first bake & they were done in the allotted time. Served them in the ramekins & they still looked (& tasted) very impressive.

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Supercali

10 April 2013

Supercali commented on this recipe

I have been put off by making soufflÃ©s from friends disasters in the past. But I had some smoked salmon in the freezer from xmas and wanted to be inventive for the family. Didn't have Philadelphia, so used a cream cheese with herbs instead. Was really easy, great taste combination and would definately do again.

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