Smoked Salmon Souffle
Elevate your appetizer game with this elegant Smoked Salmon Soufflé, a dish that combines sophistication with irresistible flavor. Light, airy, and packed with the briny richness of smoked salmon and the herbaceous notes of fresh dill, this soufflé is a show-stopping starter that's perfect for dinner parties or special occasions. A creamy roux infused with cream cheese serves as the base, while whipped egg whites create the signature lofty texture. Topped with a delicate hint of Parmesan, these individual ramekins bake to golden perfection in just 25 minutes. Serve these savory soufflés straight from the oven for an unforgettable dish that's as impressive as it is delicious. Perfectly light yet indulgent, this recipe will be your go-to for an unforgettable gourmet experience.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 3 ounces cream cheese
- 4 ounces smoked salmon, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 4 large eggs, separated
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon softened butter (for greasing ramekins)
Instructions
Preheat your oven to 375°F (190°C). Grease four 8-ounce ramekins with softened butter and sprinkle the insides with grated Parmesan cheese. Tap out any excess. Set the ramekins on a baking sheet.
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens into a smooth, creamy sauce (approximately 3-4 minutes).
Remove the saucepan from the heat and whisk in the cream cheese until fully combined. Stir in the smoked salmon, fresh dill, salt, and black pepper. Allow the mixture to cool slightly for 5 minutes.
While the mixture is cooling, use a stand mixer or hand mixer to beat the egg whites in a clean, dry bowl until stiff peaks form.
Stir the egg yolks into the cooled salmon mixture until fully incorporated.
Gently fold one-third of the beaten egg whites into the salmon mixture to lighten it. Then, carefully fold in the remaining egg whites, taking care not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling each about three-quarters full. Run your thumb around the inside lip of each ramekin to create a small groove—this helps the soufflés rise evenly.
Place the baking sheet with the ramekins into the preheated oven and bake for 20-25 minutes, or until the soufflés are puffed and golden on top.
Serve immediately while the soufflés are still risen and fluffy.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 2087 mg | 91% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 15.8 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 26.2 mcg | 131% | |
| Calcium | 580 mg | 45% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1051 mg | 22% | |
*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.
