Salmon Souffle

Salmon Souffle


For the poached salmon:
2 skinned salmon fillets
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbsp dry white wine
1 tsp thyme

For the souffle:
2 Tbsp butter
2 Tbsp shallots, chopped
3 Tbsp plain flour
sea salt and freshly ground pepper
1 cup whole milk
4 egg yolks
5 egg whites
1 Tbsp fresh parsley, chopped
2 Tbsp fresh dill, chopped
3 Tbsp 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 salmon 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 wooden skewer inserted in center comes out clean. Serve immediately.

Credits: Yelena Strokin

Photo Credits: Yelena Strokin