Smoked Salmon Soufflé

This is a standby in our house. It is fairly simple to make and everyone loves it.

Yield:
4 to 6 servings
Category:
Seafood
Cuisine:
Canadian

INGREDIENTS:

  • 1/3 cup freshly grated Parmesan or mature cheddar cheese
  • 1/4 cup (50 g) butter
  • 4 eggs, separated
  • 1 1/4 cups (300ml) milk, light or heavy cream
  • 1/3 cup chopped chives or finely chopped sweet onion
  • 1/2 to 3/4 cup slivered smoked salmon
  • 1/4 cup (50g) All purpose flour
  • 1/4 teaspoon salt
  • fresh ground pepper to taste
  • 1/8 teaspoon of nutmeg.

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Butter 4-6 individual Pyrex bowls or one 3 litre souffle dish.
  3. Melt the butter in a saucepan and stir in the flour and cook for 1 minute. Gradually stir in the milk to make a smooth sauce, simmering for 3 minutes, beating well until thick and glossy.
  4. Remove from heat and beat in the cheese, egg yolks, fish, chives or onion, salt and pepper and the nutmeg.
    Whisk the egg whites until stiff and fold in 1 tablespoon of the egg white into the sauce, then gently fold the sauce into the remaining egg whites.
  5. Pour into a well-buttered soufflé dish, or divide into individual soufflé dishes. Bake for 25 minutes until just firm (the individual soufflé dishes will cook quicker, about 12 - 18 minutes).

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