Smoked salmon and cream cheese soufflés
For a light, fluffy starter delicately flavored with smoked salmon, choose this soufflé recipe! A very simple preparation to recreate at home that will delight your taste buds :-) With a touch of cream cheese for sweetness and dill for flavor, this will be a hit at the start of your meal. We guarantee a foolproof recipe thanks to the step-by-step instructions explained not only in written form + photos but also in video (at the end) :-)
Ingredients
Materials
- whisk
- 6 ramekins
Preparation
Melt the butter in a pot. Then, add the flour at once, and stir with a whisk. Add gradually the milk, stirring well, until you get a smooth cream. Take out of the heat, add salt and pepper.
Add 2 egg yolks and mix well.
Cut the salmon into pieces and chop the dill then ad them with the creamcheese to the preparation.
Whisk the whites until they get stiff and form peaks, and gently combine them with the mix. Pour this mix into greased ramekins.
Bake 15 min at 350°F (180°C). At the end, leave the oven door open 5 minutes so the souffles don't get flat to quickly.
There you are, your foie gras souffles are ready!
Observations
What makes a soufflé rise properly?
A soufflé rises due to the air incorporated into the egg whites when they are whipped to stiff peaks, which creates a light and airy texture.
Can I substitute smoked salmon with another ingredient?
Yes, you can substitute smoked salmon with cooked shrimp, crab, or even sautéed mushrooms for a different flavor profile.
How do I prevent my soufflé from collapsing?
To prevent collapsing, avoid opening the oven door during baking and let the soufflé rest in the oven with the door ajar for a few minutes after baking.
What is the best way to serve a soufflé?
Soufflés are best served immediately after baking while they are still puffed and airy, often accompanied by a light salad or a drizzle of sauce.
Can I make the soufflé mixture ahead of time?
It's best to prepare the soufflé mixture just before baking, as the whipped egg whites can lose their volume over time, affecting the soufflé's rise.
Nutrition
- Carbo: 11.5g
- Total fat: 18.7g
- Saturated fat: 10.2g
- Proteins: 13.2g
- Fibers: 0.9g
- Sugar: 2.8g
- ProPoints: 7
- SmartPoints: 10
Attributes
PetitChef_Official
Rate this recipe