Smoked salmon soufflés

Smoked salmon soufflés

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(36 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 a dairy product made from separating whole milk or cream into fat and…

  • 25g plain flour
  • 300ml milk



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

  • 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…

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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4th Mar, 2020
Question: If we are going to be eating them straight away, do they need to be baked twice or could they just be left in longer?
3rd Feb, 2019
I’ve posted before on this foolproof go-to starter. Made them lots of times so it was to be this Christmas Day starter to make the day before and then pop in oven. DISASTER! still liquid when I turned them out. Still time, so made another batch - second disaster! So after much discussion with friends did them again today with FULL fat Philadelphia - perfect! I’ll post this on tip as well
Lesley Thomson
21st Dec, 2017
Also the first time I've made a souffle and I was amazed how these turned out. The souffles were so light and tasted great. Very easy to make. I cooked them for the time specified by the recipe and they were perfect.
25th Feb, 2016
Has anyone tried making one large soufflé instead of individual ramekins? If yes, did it work?
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.
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. :)
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!
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.
26th Nov, 2013
To eat them immediately, did everyone still line the base with baking paper? Are they best eaten out of the ramekin?
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.


21st Nov, 2019
Can these be chilled and reheated rather than freezing, if so how long for?
23rd Oct, 2015
Do you top with the creme fraiche before reheating? Or is it just topping with the salmon after?
3rd Feb, 2019
Use full fat Philadelphia - I had 2 sloppy uncooked results and wasted ingredients with ‘light’
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