SALMON SOUFFLE
This is an old stand-by in our house. It is so simple to make and everyone loves it. The glorious end result makes you look like a cooking star. I found the recipe years ago in my SIL's Harrowsmith cookbook.
Provided by redplaid huf
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in small sauce pan.
- Add flour, milk, salt and pepper.
- Boil until thick and then remove from heat.
- Add salmon and slighty beaten egg yolks.
- Beat egg whites until stiff and fold inches.
- Pour into greased souffle dish or other deep baking dish.
- Bake at 350 for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 244.3, Fat 16.4, SaturatedFat 8.4, Cholesterol 190.5, Sodium 772.5, Carbohydrate 7.6, Fiber 0.2, Sugar 0.2, Protein 16.1
SMOKED SALMON SOUFFLE
Make and share this Smoked Salmon Souffle recipe from Food.com.
Provided by English_Rose
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 428.5, Fat 34.1, SaturatedFat 19.6, Cholesterol 261.1, Sodium 423.4, Carbohydrate 13.5, Fiber 0.3, Sugar 0.5, Protein 14.8
LEMON SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
SOUTHERN SAUSAGE SOUFFLé
Provided by Beth Harrison
Categories Cheese Dairy Egg Tomato Appetizer Brunch Bake Sausage Spring Bon Appétit South Carolina Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 8-inch square baking dish. Place sausage and bell pepper in heavy large skillet over medium-high heat. Sauté until sausage is cooked through and pepper is tender, breaking sausage into small pieces with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage and pepper to small bowl.
- Layer half of bread, stuffing mix, sausage mixture and cheese in prepared dish. Repeat layering. Combine eggs, milk and salt in small bowl and whisk until blended; season with pepper. Pour egg mixture over sausage mixture.
- Bake until casserole begins to brown and custard is set, about 40 minutes.
- Meanwhile, bring tomatoes with juices to boil in heavy medium saucepan over high heat. Cook until tomatoes thicken to sauce consistency, stirring occasionally, about 9 minutes.
- Spoon soufflé onto plates. Spoon tomato sauce alongside and serve.
SMOKED SALMON SOUFFLéS
These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 237 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 11 grams protein, Sodium 1.17 milligram of sodium
GRAND MARNIER® SOUFFLE
Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
- Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
- Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
- Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
- Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
- Bake in the preheated oven until risen and browned, 16 minutes.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g
TANGERINE SOUFFLES
Celebrate citrus season with individual dessert souffles made with tangerine juice and zest. Dust them with confectioners' sugar, and offer creme fraiche alongside.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h15m
Yield Makes 6 individual souffles
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees with rack in lower third. Butter six 6-ounce ramekins; coat with superfine sugar. Place on a rimmed baking sheet.
- Bring milk, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium-low. In a large bowl, whisk together yolks and 1/4 cup superfine sugar until pale and fluffy, 1 to 2 minutes. Add flour and whisk until well combined.
- Remove vanilla bean from milk mixture (discard or reserve for another use), then gradually add half to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in saucepan. Bring just to a boil, whisking constantly, then reduce heat and simmer until thick and smooth, 1 to 2 minutes. Remove from heat; whisk in zest and juice. Transfer to a large bowl and cover with plastic wrap, pressing it directly onto surface of mixture. Let cool completely.
- In another bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons superfine sugar and whisk until peaks are stiff and glossy, 1 to 2 minutes.
- Spoon one-quarter of whites mixture into custard base, then whisk thoroughly until smooth. Gently fold in remaining whites mixture until combined. (Don't worry if some streaks remain.) Divide evenly among prepared ramekins. Bake until risen and set, 15 to 16 minutes. Serve immediately, dusted with confectioners' sugar and with creme fraiche alongside.
CHEF JOHN'S CHOCOLATE SOUFFLE
These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 39m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
- Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
- Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
- Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
- Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g
SMOKED SALMON SOUFFLé
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
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.
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