Smoked Salmon Souffle Recipes

Steps:

• 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.

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!)

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.

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.

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.

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.

Steps:

• Cover phyllo stack with overlapping sheets of plastic wrap and then a damp kitchen towel.
• Melt 4 tablespoons butter. Arrange 1 phyllo sheet on a work surface and brush with some melted butter. Arrange another sheet to overlap the first and form a 17-inch square and brush with butter. Continue layering with remaining 6 sheets and butter. Drape phyllo stack over a 10-inch tart pan with a removable bottom and fit phyllo into pan. Crumple overhang against inside edge of rim to create a ragged edge that stands about 1 inch above rim. Chill shell, loosely covered, until firm, at least 3 hours.
• Preheat oven to 375°F.
• Prick bottom of shell all over with a fork and bake in middle of oven until golden, about 15 minutes. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept, covered, at cool room temperature.
• In a saucepan melt remaining 1 1/2 tablespoons butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Season mixture with salt and pepper and cool.
• Discard skin and bones from trout and break fish into small pieces. Separate eggs. In a food processor pulse together milk mixture, trout, yolks, horseradish, and dill until smooth and transfer to a large bowl.
• In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into trout mixture to lighten and fold in remaining whites gently but thoroughly.
• Pour soufflé mixture into shell and run tip of a knife around edge of soufflé to aid rising. Bake soufflé on a baking sheet in lower third of oven until puffed and golden brown, about 25 minutes. Serve soufflé immediately.

Steps:

• Preheat broiler. Line a baking sheet with foil.
• Beat the cream cheese with the milk. Finely mince the salmon and mix it with the cream cheese. Season with lemon juice and pepper.
• Beat the egg whites with a pinch of salt until they hold firm peaks and are still creamy. Stir one-fourth of this mixture into the salmon mixture, then fold in the rest.
• Arrange the melba toast rounds on the baking sheet and spoon some of the salmon mixture onto each. Place under the broiler and broil until lightly browned.
• Transfer the canapes to a serving dish and top each with a pinch of fresh dill, then serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a flour-dusted surface and use to line a 22cm tart tin, leaving the excess pastry overhanging the edge. Line with baking parchment and baking beans, and bake blind for 15 mins. Remove the paper and bake for 10 mins more.
• Meanwhile, make the filling: put the butter, flour and milk in a pan. Heat, stirring all the time, until it makes a very thick, smooth sauce. Stir in the egg yolks, lemon zest, dill and seasoning.
• Beat the egg whites in a clean bowl with an electric hand whisk until they hold their shape, then fold carefully into the sauce.
• Tear the salmon slices into large pieces and arrange half over the base of the tart with half the goat's cheese. Spoon over the soufflé sauce, then arrange the remaining salmon and cheese on top with some extra dill and black pepper. Bake for 25-30 mins until puffed up and golden. Trim the pastry edges. Transport still in the tin, or on a serving plate, wrapped with foil.