Best 8 Salmon Souffle Recipes

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Indulge in the exquisite culinary creation of salmon soufflé, a dish that tantalizes the taste buds with its ethereal texture and symphony of flavors. This classic French dish combines the delicate flavors of salmon, cheese, and herbs, baked to perfection until it rises like a golden cloud. The result is a light and fluffy masterpiece, perfect for a special occasion or a delightful brunch. Our article offers a collection of salmon soufflé recipes that cater to various dietary preferences and culinary skills. From the traditional salmon soufflé with its creamy béchamel sauce to the gluten-free and dairy-free variations, there's a recipe for every palate. Explore the secrets of creating this culinary masterpiece, from selecting the freshest salmon to mastering the art of whipping egg whites until stiff peaks form. Discover the perfect balance of ingredients that ensures a soufflé that rises high and remains fluffy, without collapsing. Elevate your cooking skills and impress your guests with this delectable dish that combines elegance and taste.

Here are our top 8 tried and tested recipes!

SMOKED SALMON SOUFFLé



Smoked Salmon Soufflé image

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

2 small onions, chopped fine (about 1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter
1/2 pound smoked salmon, chopped (about 1 1/2 cups)
6 tablespoons all-purpose flour
2 cups milk
8 large eggs, separated
3 tablespoons finely chopped fresh dill
1/2 cup grated Parmesan cheese

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 ROULADE



Smoked Salmon Souffle Roulade image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 1/2 cups milk
12 eggs, separated
1/2 teaspoon cream of tartar
1/2 pound smoked salmon, roughly chopped
1 pound cream cheese, room temperature
1/4 cup fresh dill, chopped
1/4 cup grated Parmesan cheese

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.

SALMON SOUFFLE'



Salmon Souffle' image

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

1/4 c butter
1/4 c flour
1/4 tsp salt
1/8 tsp pepper
1 c milk
1/4 tsp mustard
dash(es) cayenne pepper
1 c flaked cooked salmon
3 egg yolks, well beaten
3 egg whites
1/4 tsp cream of tartar

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



Salmon Souffle image

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

3 tablespoons butter
3 tablespoons flour
1 cup evaporated milk
1/2 cup water
1/2 cup cracker crumb
salt
pepper
4 eggs, separated
1 small onion
1/2 teaspoon lemon juice
1 can salmon

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.

SMOKED SALMON SOUFFLE - HEALTHY, SOUTH BEACH DIET, LOW-CARB



Smoked Salmon Souffle - Healthy, South Beach Diet, Low-Carb image

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

2 eggs
4 egg whites
1 1/2 cups nonfat milk
1 1/2 cups reduced-fat cream cheese
4 slices light whole wheat bread, cubed
4 ounces spinach
2 asparagus spears, trimmed and chopped
4 ounces smoked salmon, chopped
1/2 teaspoon chives or 1/2 teaspoon dill
sea salt and pepper, to taste

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.

LEEK AND SALMON SOUFFLE



Leek and Salmon Souffle image

Make and share this Leek and Salmon Souffle recipe from Food.com.

Provided by Sonya01

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

20 g butter
1 leek, sliced
20 g butter, extra
1/4 cup flour
1/3 cup water
375 ml carnation light & creamy evaporated milk
2 tablespoons chopped parsley
210 g salmon, drained and flaked
salt & pepper
1/4 cup grated parmesan cheese
6 egg whites

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.

Nutrition Facts : Calories 361.4, Fat 19.4, SaturatedFat 11.1, Cholesterol 83.1, Sodium 382.1, Carbohydrate 19.9, Fiber 0.7, Sugar 1.3, Protein 26.4

SALMON, CREAM CHEESE & DILL SOUFFLé RECIPE - (4.1/5)



Salmon, Cream Cheese & Dill Soufflé Recipe - (4.1/5) image

Provided by garciamoss

Number Of Ingredients 12

3 tablespoons fine, dry breadcrumbs
1 1/2 cups low-fat milk
2 tablespoons unsalted butter
2 tablespoons canola oil
1/4 cup white whole-wheat flour (see Tips) or all-purpose flour
4 large egg yolks, at room temperature (see Tips)
4 ounces reduced-fat cream cheese (Neufchâtel), softened
4 ounces smoked salmon, chopped
2 tablespoons chopped fresh dill or 2 teaspoons dried
1/4 teaspoon freshly ground pepper
8 large egg whites, at room temperature (see Tips)
1/8 teaspoon salt

Steps:

  • Position rack in lower third of oven; preheat to 375°F. Coat eight 10-ounce ramekins or a 2 1/2-quart soufflé dish (or similar-size baking dish) with cooking spray. Sprinkle with enough breadcrumbs to generously coat the inside, tilting to evenly distribute; tap out excess. Place ramekins on a baking sheet. Heat milk in a small saucepan over medium heat until steaming. Melt butter and oil in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking, for 2 minutes. Slowly whisk in the hot milk and cook over medium-low heat, whisking, until the mixture is the consistency of thick batter, 2 to 4 minutes. Transfer to a large bowl. Whisk in egg yolks, one at a time, until incorporated. Whisk in cream cheese until melted, then stir in salmon, dill and pepper. Clean and dry a large mixing bowl and beaters, making sure there are no traces of oil. (Any fat in your egg whites may prevent your soufflé from rising properly.) Beat egg whites in the bowl with an electric mixer on medium speed until foamy. Add salt; gradually increase speed to high and beat until shiny and stiff, but not dry. Do not overbeat: stop when the egg whites hold their shape in the bowl and on the beater but don't look overly dry or lumpy. Using a rubber spatula, stir one-third of the whites into the egg-yolk mixture to lighten it. Gently fold in the remaining egg whites just until evenly distributed. It's OK if a few white streaks remain. Spoon the batter into the prepared dish(es). Bake until puffed and firm to the touch, 20 to 24 minutes for 10-ounce soufflés, 38 to 42 minutes for a 2 1/2-quart soufflé. (Resist the temptation to take a peek until the last 5 minutes of baking-an open oven door will let in too much cool air and may interrupt the rising.) Once out of the oven, even a beautifully puffed soufflé will slowly deflate, so go directly to the table to show off its beauty, then serve it at once. Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Bring to room temperature before folding in egg whites. Equipment: Eight 10-ounce ramekins or a 2 1/2-quart soufflé dish Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer. Room-temperature egg whites will gain more volume when beaten and help your soufflé rise. To bring eggs to room temperature before separating the yolks from the whites, set the eggs out on the counter for 15 minutes or submerge (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. For the fluffiest soufflé, the egg whites must be completely free of any traces of yolk. Separate the eggs one at a time before adding the white to the mixing bowl; if there are any specks of yolk in the white, throw away the white, clean the bowl with soap and water and start over.

SALMON SOUFFLE



Salmon Souffle image

My mother made this for years as I grew up and it was one of my favorites.

Provided by Kayrene Matye

Categories     Fish

Time 1h

Number Of Ingredients 9

1 can(s) 16 oz, size, canned salmon
2 eggs, separated
1/4 c finely chopped onion
2 Tbsp lemon juice
1 c cracker crumbs, saltines or butter cracker
1/4 c butter, melted
1 Tbsp flour
2 c milk
salt and pepper to taste

Steps:

  • 1. Remove bones and any skin from salmon. Flake apart. Mix together with the onion, egg yolks, lemon juice, and cracker crumbs. Beath egg whites until stiff and then fold into the salmon mixture. Put into a casserols dish that has been lightly greased. Bake for 30 minutes in a 300º oven.
  • 2. Mix the melted butter with flour. Add the milk and heat over medium heat until sauce thickens. Season to taste with salt and pepper. Serve over souffle .

Tips:

  • Use fresh salmon. Fresh salmon will give your souffle a better flavor and texture.
  • Make sure your eggs are at room temperature. This will help them incorporate more easily into the mixture.
  • Don't overbeat the egg whites. Overbeaten egg whites will make your souffle tough.
  • Be careful not to overcook the souffle. A properly cooked souffle should be set in the center but still slightly wobbly.
  • Serve the souffle immediately. A souffle will start to fall as soon as it comes out of the oven, so it's important to serve it right away.

Conclusion:

Salmon souffle is a delicious and elegant dish that is perfect for a special occasion. It's also a relatively easy dish to make, so it's a great option for home cooks of all levels. If you're looking for a new and exciting way to enjoy salmon, give this recipe a try.

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