SALMON SOUFFLE'
Really nice souffle'! Betty Crocker recipe from the 50s. If you would like to change it to a cheese souffle', just eliminate the cheese, cayenne pepper and mustard. Just add 1 cup sharp cheddar cheese in the place of those ingredients.
Provided by Linda Kauppinen
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. In large saucepan, melt butter over low heat. Use wooden spoon to stir, not metal. Blend in flour, salt, pepper, mustard and cayenne pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to a boil, stirring constantly. Boil for at least 1 minute where you should have a nice velvety texture.
- 2. Stir into the hot white sauce you just created the 1 cup of flaked cooked salmon. Remove from heat, stir in 3 egg yolks, well beaten.
- 3. in a small bowl, beat until stiff, 3 egg whites and cream of tartar. Once nice and stiff, fold into the salmon mixture.
- 4. Pour into ungreased 1 1/2 quart baking dish. For High Hat Souffle', make a groove 1 inch from the edge. Set baking dish in a pan of hot water 1 inch deep. Bake at 350 degrees for 50 to 60 minutes until puffed and golden brown. Serve Immediately.
SALMON SOUFFLE
Make and share this Salmon Souffle recipe from Food.com.
Provided by Aroostook
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F Butter 1 quart baking dish.
- Place a larger pan in oven.
- Add a small measure of hot water to pan.
- Separate eggs.
- Beat whites until stiff.
- Mix first 4 ingredients and cook in a saucepan over low/med.
- heat until thick.
- Cool slightly.
- Add cracker crumbs, onion, beaten egg yolks, lemon juice and S&P.
- Flake one can of salmon and add to mixture.
- Lastly fold in stiffly beaten egg whites.
- Pour into baking dish.
- Place baking dish in the pan of water in the oven.
- 350F degrees for 45 minutes.
- Don't peek or open oven door!
- Serve immediately.
SALMON SOUFFLE
This is an old stand-by in our house. It is so simple to make and everyone loves it. The glorious end result makes you look like a cooking star. I found the recipe years ago in my SIL's Harrowsmith cookbook.
Provided by redplaid huf
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in small sauce pan.
- Add flour, milk, salt and pepper.
- Boil until thick and then remove from heat.
- Add salmon and slighty beaten egg yolks.
- Beat egg whites until stiff and fold inches.
- Pour into greased souffle dish or other deep baking dish.
- Bake at 350 for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 244.3, Fat 16.4, SaturatedFat 8.4, Cholesterol 190.5, Sodium 772.5, Carbohydrate 7.6, Fiber 0.2, Sugar 0.2, Protein 16.1
SALMON SOUFFLE BY RACHEL
This recipe is a family favorite taken from my mother's personal handwritten cook book that she began writing around 1915, while still a high school student. More flavorful and less egg than most salmon souffle recipes. Enjoy!!!
Provided by Jeannette D
Categories Canadian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- stir flour into melted butter forming a roux.
- add milk, bread crumbs, onion, egg yolk, lemonjuice[ vinegar], celery salt and paprika.
- add cleaned and de-boned salmon.
- add beaten egg white.
- pour into buttered 1 quart dish.
- bake in 350F oven, 45 minutes.
Nutrition Facts : Calories 250.3, Fat 10.4, SaturatedFat 4.3, Cholesterol 123.4, Sodium 188.2, Carbohydrate 12.4, Fiber 0.8, Sugar 1.8, Protein 25.8
SMOKED SALMON SOUFFLéS
These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 1h
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 237 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 11 grams protein, Sodium 1.17 milligram of sodium
SMOKED SALMON SOUFFLé
Soufflé was my mom's go-to weeknight dinner, if you can believe it, because all that really goes into a soufflé, you probably already have: eggs, flour, milk, and whatever special ingredient you want to add. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Naomi Pomeroy
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. In a food processor, purée the cream cheese and salmon, and set aside. Using a pastry brush, brush the soufflé dish with two tablespoons of softened butter; then coat with breadcrumbs, shaking off excess. (The breadcrumbs will give the soufflé a rough surface to adhere to as it rises, allowing for a taller soufflé.) Set aside. Mince the shallot and reserve 3 tablespoons.
- Make the béchamel sauce: In a saucepan over medium heat, add five tablespoons of butter, followed by the shallot. Sauté until translucent, 1½ minutes, making sure the shallot doesn't take on any color. Lower the heat, add the flour, and cook, stirring continuously until the flour is no longer raw. This is the "roux," the base of béchamel sauce. Season with salt, pepper, and nutmeg. While the heat is on medium-low, slowly whisk the milk and cream into the roux to create the béchamel sauce. When the sauce has thickened to a gravy consistency, scrape into a bowl to cool.
- Make the soufflé base: Separate the eggs into whites and yolks, one at a time; you'll be using all 7 egg whites but only 6 egg yolks. (Use the last yolk for another dish.) Stir the yolks into the béchamel sauce, followed by the salmon-cream cheese mixture. Mince the chives and add 3 tablespoons to the mixture; chop the dill and add 1 tablespoon; finally, thinly slice the green onions on a bias and fold those in as well. Set aside.
- Whip the egg whites and assemble the dish: In a clean, non-copper mixing bowl, add the egg whites and whisk until foamy. Add cream of tartar and continue whisking to the "soft-peak" stage, about 2 minutes. Continue whisking until egg whites are at the "hard-peak" stage, when the peaks hold their shape, about 30 more seconds; do not overmix. Mix a third of the whites into the soufflé base to lighten the base. Then lay the remaining egg whites on top, and gently fold them in by running a rubber spatula around the outside of the bowl and cutting through the center to drape the base over the top of the whites. Do not fully incorporate: some of the egg whites should be visible to keep the soufflé light and airy. Pour the mixture into the prepared dish, gently place on a baking sheet, and bake in the middle of the oven for 50 minutes (no peeking!).
- Remove from the oven and serve: When the soufflé is puffed and golden, remove and serve immediately. (If you want your guests to see the soufflé in its full glory, have them come to oven and watch as it first comes out!)
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