Smoked salmon soufflés

Smoked salmon soufflés

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(28 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 eggs, 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, questions and tips

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JOEVELED
25th Feb, 2016
Has anyone tried making one large soufflé instead of individual ramekins? If yes, did it work?
jandc415
30th Mar, 2015
First time I've ever cooked souffle and really delighted with the way these came out. Please don't be put off at all by thinking these are going to be difficult because they're absolutely not. Agree with others that it took longer than 15 minutes for the first bake and (although it might be my oven) would definitely recommend using hot or boiling water and not cold. And yes, follow the advice in the recipe that you shouldn't be concerned if they start to fall after the first cook... They'll soon spring back up! I served with some lemon and mixed salad for garnish. For my supermarket-brand souffle ramekins, I managed to get 4 servings out of the proportions in the recipe so don't be too concerned about changing the amounts if you're not serving 6: you won't have lots left over.
Cdub
6th Dec, 2014
Just finished baking them. Took longer than 15 mins to get them golden, but I didn't use boiling water in the tin. Tempted to eat them already but they're supposed to be for the non meat eaters at xmas. Best not. :)
slickson
31st Dec, 2013
Beautiful little soufflés. Made them a few days before Christmas and froze them. Defrosted and baked again on Christmas Day and they puffed up beautifully. Will definitely do them again. Made 8 150ml soufflés. Super!
dorothyd
19th Dec, 2013
I have made similar soufflés using a BBC recipe for mushroom soufflés. I always pour cold water into the pan and have never had any problems with this.
claire0115
26th Nov, 2013
To eat them immediately, did everyone still line the base with baking paper? Are they best eaten out of the ramekin?
slickson
31st Dec, 2013
I would definitely still line the bases - I found the edges stuck to the dishes and needed to loosen with a knife to remove. They do remove nicely in one piece straight after first baking but then bake them again on a tray so they puff up again.
pipsipops
6th Sep, 2013
5.05
This recipe is fantastic! I had never made a souffle before but this recipe was so easy to follow and they turned out great! They were delicious and everybody complimented them. Like a lot of people I didn't freeze them and just cooked them to be eaten on the day by putting boiling water instead of cold water and cooking for 15 minutes. I also added a bit of lemon juice as well as the zest for added flavour.
julesinfrance
10th Apr, 2013
I have been put off by making soufflés 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.
hankandsoph
30th Dec, 2012
5.05
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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sking_home
23rd Oct, 2015
Do you top with the creme fraiche before reheating? Or is it just topping with the salmon after?
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