Smoked salmon soufflés

Smoked salmon soufflés

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(30 ratings)

Prep: 30 mins Cook: 30 mins


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

Nutrition and extra info

  • Freezable


  • kcal237
  • fat19g
  • saturates11g
  • carbs6g
  • sugars3g
  • fibre0g
  • protein11g
  • salt1.17g
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  • 40g butter



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

  • 25g plain flour
  • 300ml milk



    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



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

  • 85g smoked salmon, chopped
  • zest ½ lemon



    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


  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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30th Dec, 2012
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.
3rd Jul, 2012
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.
30th Mar, 2012
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!!!
28th Feb, 2012
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.
11th Feb, 2012
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
23rd Nov, 2011
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!
23rd Nov, 2011
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!!
9th Nov, 2011
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.
22nd Oct, 2011
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.
10th Oct, 2011
Followed exactly the recipe, turned out really well, super tasty! :)


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