Salmon Souffle
Elevate your next dinner party with this elegant Salmon Soufflé, a show-stopping recipe that combines the richness of flaked cooked salmon with the delicate, airy texture of a classic soufflé. Perfectly seasoned with a hint of ground nutmeg, white pepper, and creamy Gruyère cheese, this dish delivers a sophisticated balance of flavors in every bite. The recipe highlights a velvety roux as its base, carefully folded with whipped egg whites for an impressive rise that’s both fluffy and savory. Served straight from the oven, this soufflé is a timeless crowd-pleaser, ideal as a centerpiece for brunch or a refined dinner. Impress your guests with this light yet indulgent dish, ready in under an hour and guaranteed to add a gourmet touch to your table. Keywords: salmon soufflé recipe, elegant dinner recipes, seafood soufflé, entertaining ideas, gourmet brunch dish.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
- 0.5 cup gruyère cheese, shredded
- 1 cup cooked salmon, flaked
- 4 large egg yolks
- 6 large egg whites
- 0.25 teaspoons cream of tartar
- 1 tablespoon unsalted butter (for greasing dish)
- 2 tablespoons bread crumbs (for coating dish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart soufflé dish with 1 tablespoon of butter, then coat it with bread crumbs, shaking out any excess.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux, but do not let it brown.
Gradually add the milk while whisking, and cook for 3-4 minutes, until the mixture thickens to a smooth sauce. Add the nutmeg, salt, and white pepper, then stir to combine.
Remove the saucepan from heat and stir in the shredded Gruyère cheese until fully melted. Add the flaked salmon and mix well.
One at a time, whisk the egg yolks into the warm sauce mixture until smooth. Set aside to cool slightly.
In a clean mixing bowl, whip the egg whites and cream of tartar using an electric mixer on medium speed until stiff peaks form.
Gently fold one-third of the egg whites into the salmon mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Pour the soufflé batter into the prepared dish, filling it about 3/4 of the way full.
Bake in the preheated oven for 25-30 minutes, or until the soufflé has risen, is golden brown on top, and has a slight jiggle in the center.
Serve immediately, as the soufflé will begin to deflate once removed from the oven.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1100 mg | 367% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 14.6 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 31.4 mcg | 157% | |
| Calcium | 994 mg | 76% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1848 mg | 39% | |
*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.
