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!)
SMOKED SALMON SOUFFLE ROULADE
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Generously butter 2 (15 by 10 by 1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350 degrees.
- Over medium heat, melt the butter in a saucepan. Whisk in the flour, cayenne, and salt. Cook 3 to 5 minutes, stirring until the center bubbles. Remove from heat, and stir in the milk. Return to heat and cook 3 to 5 minutes more, stirring continuously, until the mixture thickens. Remove from heat.
- In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mixture; beat until smooth.
- Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix.
- Using rubber spatula, divide the batter between the 2 pans and spread evenly. Bake 15 to 20 minutes, until the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface, and discard the parchment paper.
- Whip together the salmon, cream cheese, and dill, until light and fluffy. Spread the salmon mixture evenly on the surface of the roulade. Place 1 of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Refrigerate if not serving immediately.
- Spread the roulade slices out on a greased baking tray in a single layer so that the sprial is on the top and bottom of each slice. Sprinkle with Parmesan cheese. Reheat in a preheated 350 degree oven for 8 to 10 minutes. Broil for 3 to 5 minutes, until lightly browned.
SMOKED SALMON SOUFFLé
Provided by J. Patrick Truhn
Categories Cheese Egg Onion Appetizer Bake Salmon Fall Dill Gourmet Bulgaria Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 8
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.
SMOKED SALMON SOUFFLE
Make and share this Smoked Salmon Souffle recipe from Food.com.
Provided by English_Rose
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 428.5, Fat 34.1, SaturatedFat 19.6, Cholesterol 261.1, Sodium 423.4, Carbohydrate 13.5, Fiber 0.3, Sugar 0.5, Protein 14.8
SMOKED SALMON SOUFFLE
DH & I love salmon (fresh & smoked) & I have a cookbook devoted to it. This is the 2nd of 2 recipes I found at justsmokedsalmon.com & Pat Dazis of Charlotte, N.C. was acknowledged. Times & serving sizes have been estimated. IMO this recipe will serve 6-8 as a starter or 3 as a main course. Enjoy!
Provided by twissis
Categories Brunch
Time 1h20m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix butter, milk & bread. Stir in salmon, egg yolks, lemon juice, onion, salt & pepper. Beat egg whites till stiff & fold into salmon mixture.
- Pour into greased 1 1/2 qt casserole dish, sprinkle w/paprika & bake uncovered for 1 hour.
- NOTE: If served as a starter, I favor the use of ramekins or sml individual souffle dishes, but watch carefully as I do not know how this will chg cooking time.
- HINT: To easily shave smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use you sharpest knife to shave very thin slices. Then dice them into sml pieces for this recipe.
Nutrition Facts : Calories 407.9, Fat 19, SaturatedFat 8.2, Cholesterol 194.7, Sodium 2099, Carbohydrate 26.5, Fiber 1.5, Sugar 1, Protein 31.5
SMOKED SALMON SOUFFLE - HEALTHY, SOUTH BEACH DIET, LOW-CARB
Variation of south beach diet souffle recipe Phase II Top with a dollop of cream cheese with a chive peice
Provided by GoldsmithLissa
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Coat in 2-qt baking dish with cooking spray.
- In a large bowl, beat the eggs and egg whites until frothy. Stir in remaining ingredients. Pour into prepared baking dish.
- Bake for 45 minutes, or until golden and knife inserted in center comes out clean.
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SALMON AND HERB TWICE-BAKED SOUFFLéS RECIPE
From deliciousmagazine.co.uk
5/5 (3)Category Soufflé RecipesServings 6Calories 323 per serving
- Preheat the oven to 180°c/fan160°c/gas 4. Melt the butter in a medium saucepan over a medium heat. Stir in the plain flour and cook, stirring continuously, for 1 minute. Remove the pan from the heat and gradually whisk in the milk, a little at a time, until the sauce is smooth. Place the pan back on the heat and cook the sauce for a few minutes, stirring continuously as it will be very thick.
- Remove from the heat and stir through the herbs, smoked salmon, three-quarters of the cheese and the egg yolks. Season well.
- In a separate bowl, whisk the egg whites until stiff and carefully fold through the salmon mixture with a large metal spoon, being careful not to knock out all the air.
- Divide the mixture among 6 x 200ml well-buttered ramekins and place in a roasting tin. Pour boiling water into the tin so it comes one-third of the way up the ramekins. Place in the oven for 20 minutes. Remove and, once cool, use a knife to turn out the soufflés into an ovenproof dish.
SMOKED SALMON SOUFFLéS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine BritishTotal Time 1 hrCategory Dinner, StarterCalories 237 per serving
- 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.
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