Souffled Smoked Salmon Canapes Recipes

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:

• Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper.
• Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.

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:

• In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.

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:

• 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.