Salmon Souffle

Salmon Souffle


For the poached salmon:

2 skinned salmon fillets
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs dry white wine
1 tsp thyme

For the souffle:

2 Tbs butter
2 Tbs shallots, chopped
3 Tbs plain flour
Sea salt and freshly ground pepper
1 cup whole milk
4 egg yolks
5 egg whites
1 Tbs fresh parsley, chopped
2 Tbs fresh dill, chopped
3 Tbs grated Gruyere cheese


To poach salmon, fill medium shallow saucepan, or skillet with enough water to cover about two-thirds of the salmon fillet. Bring water to a gentle boil over medium heat. Add the wine, thyme, salt, pepper and salmon, cook 10 minutes or until it just begins to flake. Remove salmon from poaching water and cool. Flake into bite-sized pieces.

Meanwhile, heat oven to 200 C. Get ready 4-6 ramekins and lightly grease with butter.

Melt the butter in heavy medium saucepan over medium heat. Add shallots and cook 2 to 3 minutes, or until translucent. Whisk in flour, and season with pepper and salt.

Gradually whisk in milk in steady stream. Reduce heat to low and continue whisking until smooth. Simmer, stirring occasionally about 5 minutes, or until sauce is very thick. Remove pan from heat. Whisk in egg yolks until smooth and creamy. Whisk in parsley and dill and let cool slightly. Gently stir in cheese and salmon.

Place egg whites in a large bowl and beat at medium-high speed until stiff but moist peaks form.

Stir one-fourth of the beaten egg whites into salmon mixture. Carefully fold in remaining egg whites. Divide mixture among ramekins and bake 5 minutes. Reduce heat to 190 C. Continue baking 15 to 20 minutes, or until soufflé is puffy and golden brown and a wooden skewer inserted in centre comes out clean.

Serve immediately.

Credits: Yelena Strokin

Photo Credits: Yelena Strokin