How to CookSmoked salmon soufflé | thesalmoncookbook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon

Smoked Salmon Soufflé

thesalmoncookbook.com | 2013-05-09
Print Recipe
- This recipe was created for thesalmoncookcookbook.com

Serves: 4

cooking time: 40 minutes total

Ingredients

  • 2 ounces butter
    1 tablespoon shallots, minced
    1/2 cup dry white wine
    2 ounces flour
    1 1/2 cups milk, scalded
    1/4 teaspoon white pepper
    1/8 teaspoon nutmeg
    8 ounces smoked salmon, chopped
    4 ounces mushrooms, diced
    1 ounce butter
    5 egg yolks
    5 egg whites
    1/4 teaspoon cream of tartar
    1 tablespoon butter, softened
    1 tablespoon flour


Preparation

  • Preheat the oven to 350 degrees.
    Melt butter in a saucepan. Add shallots and wine. Reduce over medium heat until wine is almost evaporated. Stir in the flour and cook over medium heat for 5 minutes. Pour the milk in the roux. Whisk and heat until the sauce thickens and comes to a boil. Season with pepper and nutmeg.
    Mix in the chopped salmon and the mushrooms sauteed in butter. Stir in the egg yolks.
    Whip egg whites until medium stiff. Fold into the salmon mixture. Butter and flour a 7 inch (17.5 cm) round souffle mold.
    Spoon the souffle mix into mold.
    Bake 30 minutes at 350 F.(180 C). Serve immediately.