Smoked salmon is a nice addition to the classic cheese soufflé.
Soufflés are an elegant, light and airy dinner dish. They are a perfect accompaniment to garden vegetables fresh from the garden. Serve soufflé when you are in the mood for something light yet satisfying. This soufflé uses smoked salmon as a main ingredient. Salmon is a popular fish used in many tasty recipes. Make your own smoked salmon, or buy smoked salmon from the grocery or import store.
Ingredients:
- 4 tbsps butter
- 6 eggs
- 2 tbsps cornstarch
- 3 tbsps water
- 2 cups milk
- 3 tbsps flour
- 1/8 ground nutmeg
- pinch of cayenne (optional)
- 4 ounces Gruyère or Swiss cheese (or use any hard, aged cheese) cut into cubes
- 2 tbsps grated Gruyère, Swiss, or hard, aged cheese
- 1/4 pound smoked salmon
- salt and pepper to taste
Directions:
- Preheat oven to 400 F
- Place a soufflé or casserole dish in the refrigerator to chill. When dish is cool, take 1 tbsp of the butter and thoroughly grease the entire dish. Return the dish to the refrigerator.
- Separate the eggs, placing the yolks in one bowl and the whites in a larger bowl.
- Blend cornstarch and the water and set aside. Heat milk just to the point of boiling and remove from heat.
- Melt the remaining 3 tbsps of butter in a saucepan over medium heat. Add the flour, stirring well. Blend the mixture well, taking care not to brown the flour. Gradually add the warmed milk, stirring rapidly. Add the nutmeg, optional cayenne, and salt and pepper. Bring to a boil, stirring constantly, and cook for 30 seconds.
- Stir the cornstarch and water mixture into the boiling mixture and cook for 2 minutes over medium heat. Add egg yolks, stirring vigorously at first, and then continue stirring for another minute. Add the smoked, diced salmon to the mixture, stirring gently while it warms.
- Transfer mixture to large mixing bowl. Add the cubed cheese, and blend well with a wire wisk. Set aside.
- Beat the egg whites until they form stiff peaks. Add about ¼ of the egg white mixture to soufflé mixture mix thoroughly. Add the remaining egg whites; folding them in gently, but quickly with a rubber spatula.
- Gently transfer the mixture into the buttered soufflé or casserole dish. Sprinkle the top with the grated cheese.
- Place the dish on a baking sheet on the bottom rack of the oven and bake for around 30 to 35 minutes. Soufflé may rise above above rim of dish. Serve immediately, or soufflé will get soggy if you let it sit.
4 adult size servings, or six medium size servings
The copyright of the article The Best Salmon Soufflé in Dinner Recipes is owned by Ellen Wilson. Permission to republish The Best Salmon Soufflé in print or online must be granted by the author in writing.
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