Leek and Salmon Souffle
Elevate your dinner table with this elegant Leek and Salmon Soufflé, a light and airy masterpiece perfect for impressing guests or treating yourself to gourmet comfort food. This recipe combines the delicate sweetness of sautéed leeks with tender, flaked salmon and the nutty richness of Gruyère cheese, all folded into a fluffy soufflé base. Achieving that iconic rise is made simple with stiffly whipped egg whites and careful folding, resulting in golden-topped ramekins that are both visually stunning and deliciously savory. Ready in under an hour, this dish strikes a balance between sophisticated flavors and approachable preparation. Serve these soufflés fresh out of the oven for a luxurious appetizer or main course that’s sure to delight! Keywords: Leek and Salmon Soufflé, savory soufflé recipe, seafood soufflé, easy soufflé with leeks and salmon, gourmet dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 cups leeks (white and light green parts only, finely sliced)
- 6 ounces fresh salmon fillet (skinless, cooked, and flaked)
- 3 tablespoons all-purpose flour
- 1.25 cups whole milk
- 3 ounces Gruyère cheese (grated)
- 4 pieces large egg yolks
- 5 pieces large egg whites
- 0.25 teaspoons cream of tartar
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
- 0.25 teaspoons paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Butter the inside of 4 ramekins (8-ounce capacity each) and dust with a light coating of flour, tapping out any excess. Set aside.
In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened but not browned, about 5–7 minutes. Remove from heat and let cool slightly.
Prepare the soufflé base: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour to form a roux and cook for 1–2 minutes, stirring constantly, until it bubbles but doesn't brown.
Gradually whisk in the milk, ensuring no lumps form. Cook the mixture, stirring constantly, until it thickens, about 3–4 minutes. Remove from heat.
Stir in the Gruyère cheese, egg yolks, salt, and white pepper into the milk mixture until it is smooth and creamy. Then fold in the cooled leeks and flaked salmon. Set the base aside to cool slightly.
In a large mixing bowl, whisk the egg whites with the cream of tartar until stiff but not dry peaks form.
Gently fold one-third of the egg whites into the soufflé base to lighten the mixture. Then carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
Divide the mixture evenly among the prepared ramekins, filling them about 3/4 full. If desired, dust the tops lightly with paprika for garnish.
Place the ramekins on a baking sheet and bake in the preheated oven for 20–25 minutes, or until the soufflés are puffed and golden on top. Avoid opening the oven door during baking to prevent deflation.
Serve the soufflés immediately for the best texture and presentation.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 26.1 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 8.6 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 365 mg | 28% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
