Salmon Souffle Recipes

SALMON SOUFFLE'

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

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

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.

SALMON SOUFFLE - JULIA CHILD

Steps:

• Butter the mold and sprinkle with cheese. Preheat oven to 400 degrees. Measure out all your ingredients. Cook the shallots or onions in the butter for a moment in the saucepan. Add the flour and cook 2 minutes. Off heat, beat in the boiling liquid, then the seasonings, tomato paste, and herbs. Bring to boil, stirring, for 1 minute Off heat, beat in the egg yolks one by one. Then beat in the salmon and all but a tablespoon of cheese. Beat the egg whites and salt until stiff, see page 159. Stir one fourth of them into the souffle mixture. Fold in the rest. Turn into prepared mold and sprinkle with the remaining cheese. Set in middle level of preheated oven. Turn heat down to 375 degrees and bake for about 30 minutes. VARIATIONS With the same method and proportions, you can make a souffle using 3/4 cup of any of the following: Flaked canned tuna or any cooked fish Finely diced or ground cooked lobster, shrimp, or crab Ground cooked chicken or turkey Pureed cooked sweetbreads or brains If you wish to use raw fish or chicken, grind it, add it to the sauce base with the boiling milk, and boil for 2 minutes. Then beat in the egg yolks and proceed with the recipe.

AMAZING SALMON BLENDER SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter and dust with bread crumbs a 1-quart souffle dish or 4 (8-ounce) ramekins. Coarsely chop smoked salmon and put aside, or if using canned salmon, thoroughly drain the salmon. In a bowl, clean bones and skin from salmon. Break it into fine pieces with a fork. Set aside. Place all remaining ingredients in a blender container. Cover and blend at medium speed for about 30 seconds. Blend at high speed for another 10 to15 seconds. Stir the egg mixture into the bowl with the salmon. Pour the mixture into the prepared souffle dish or spoon the mixture into the prepared ramekins including an equal amount of salmon pieces in each. Bake for 45 minutes to 50 minutes on a cookie sheet, until puffy and delicately browned. Don't open oven door for at least 30 minutes. Serve immediately.

SMOKED SALMON SOUFFLE

Steps:

• Melt the butter and brush 4 timbale moulds with it. Allow the butter to set and brush again. Add the flour to the remaining butter in the saucepan, cook for 1 minute
• Remove from the heat, gradually add the milk stirring all the time.
• Return to the heat and bring to the boil, stirring continuously. Simmer for 1 minute
• Tip into a large bowl and leave to cool slightly.
• Add the egg yolks, salmon and dill to the sauce, season with salt and pepper.
• Whisk the egg whites in a clean bowl until stiff but not dry and fold into the salmon mixture.
• Divide the soufflé mix between the prepared moulds and bake in a Bain Marie (roasting tin half filled with hot water) for 15-20 minutes.
• Allow the soufflés to sink and cool down.
• Run a knife around the edge of the moulds and turn the soufflés upside down onto an ovenproof dish.
• Cover and set aside until you are ready to reheat and serve them. (Or, leave to cool completely and out in fridge over night if you are planning to eat them the next day.).
• Meanwhile, make the sauce: put the wine into a small heavy pan and reduce, by boiling rapidly, to half its original quantity.
• Add the heavy cream and chopped dill, season with salt and pepper.
• Either pour over the soufflés and reheat for 15 minutes, or serve the sauce separately around the soufflé on the plate.

SMOKED SALMON SOUFFLéS

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.

SMOKED SALMON SOUFFLé

Steps:

• Preheat oven to 375°F. and butter and flour a 2-quart soufflé dish, knocking out excess flour.
• In a large saucepan cook onions in butter over moderate heat, stirring, until softened. Add salmon and cook, stirring, 5 minutes. Stir in flour and cook over moderately low heat, stirring, about 2 minutes.
• In a small saucepan heat milk to a bare simmer and add gradually to salmon mixture, stirring constantly. Boil salmon mixture, stirring constantly, until thickened, about 2 minutes. Remove pan from heat and whisk in egg yolks, dill, and Parmesan. Transfer salmon mixture to a large bowl.
• In another large bowl with an electric mixer beat egg whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into salmon mixture to lighten and fold in remaining whites gently but thoroughly. Pour mixture into prepared dish and put in middle of oven.
• Reduce oven temperature to 350°F. and bake soufflé 50 minutes, or until puffed and golden and a tester comes out clean. Serve immediately.

LEEK AND SALMON SOUFFLE

Steps:

• Preheat oven to 200°C
• Melt butter in pan, add leek, cook 5 minutes. Set leek aside.
• Melt extra butter in pan. Mix flour and water to smooth paste, combine with CARNATION Light & Creamy Evaporated Milk.
• Add to pan, bring to boil stirring, remove from heat.
• Stir in leek, parsley, salmon, salt and pepper and parmesan.
• Beat egg-whites until stiff peaks form, fold into souffle mixture.
• Spoon mixture into 4 x 1 cup capacity greased souffle dishes. Bake 20 minutes until cooked.

SMOKED SALMON SOUFFLé

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!)