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 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
SALMON SOUFFLE'
Really nice souffle'! Betty Crocker recipe from the 50s. If you would like to change it to a cheese souffle', just eliminate the cheese, cayenne pepper and mustard. Just add 1 cup sharp cheddar cheese in the place of those ingredients.
Provided by Linda Kauppinen
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. In large saucepan, melt butter over low heat. Use wooden spoon to stir, not metal. Blend in flour, salt, pepper, mustard and cayenne pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to a boil, stirring constantly. Boil for at least 1 minute where you should have a nice velvety texture.
- 2. Stir into the hot white sauce you just created the 1 cup of flaked cooked salmon. Remove from heat, stir in 3 egg yolks, well beaten.
- 3. in a small bowl, beat until stiff, 3 egg whites and cream of tartar. Once nice and stiff, fold into the salmon mixture.
- 4. Pour into ungreased 1 1/2 quart baking dish. For High Hat Souffle', make a groove 1 inch from the edge. Set baking dish in a pan of hot water 1 inch deep. Bake at 350 degrees for 50 to 60 minutes until puffed and golden brown. Serve Immediately.
GRANDMA'S FAMOUS SALMON CAKES
This is a recipe for my Grandmother's famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.
Provided by JESS4UANDME
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
- Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.
Nutrition Facts : Calories 306.5 calories, Carbohydrate 2.3 g, Cholesterol 138.4 mg, Fat 20.3 g, Fiber 0.4 g, Protein 27.5 g, SaturatedFat 4 g, Sodium 407.5 mg, Sugar 1 g
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
GRANDMA IRENE'S CORN SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.
AMAZING SALMON BLENDER SOUFFLE
Steps:
- Preheat oven to 350 degrees. Butter and dust with bread crumbs a 1-quart souffle dish or 4 (8-ounce) ramekins. Coarsely chop smoked salmon and put aside, or if using canned salmon, thoroughly drain the salmon. In a bowl, clean bones and skin from salmon. Break it into fine pieces with a fork. Set aside. Place all remaining ingredients in a blender container. Cover and blend at medium speed for about 30 seconds. Blend at high speed for another 10 to15 seconds. Stir the egg mixture into the bowl with the salmon. Pour the mixture into the prepared souffle dish or spoon the mixture into the prepared ramekins including an equal amount of salmon pieces in each. Bake for 45 minutes to 50 minutes on a cookie sheet, until puffy and delicately browned. Don't open oven door for at least 30 minutes. Serve immediately.
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NOT GRANDMA'S SALMON LOAF - FRUGAL HAUSFRAU
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Reviews 30Servings 4Cuisine AmericanCategory Fish & Seafood
- In a small bowl, add the crackers, milk and three egg yolks, mix together and set aside to soak as you prepare the rest of the ingredients.
- In a larger bowl, add the salmon and with clean hands or a fork mash and mush to break down the larger pieces. No need to mash to a paste but be thorough. Add and gently mix in onions, butter, lemon juice, parsley, salt and pepper, and the reserved cracker/milk/yolk mixture.
- In a small bowl, beat the egg whites on high speed until stiff peaks form. Mix 1/3rd of the egg whites into the salmon mixture to lighten, then gently fold in the remaining egg whites in two additions.
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SALMON, CREAM CHEESE & DILL SOUFFLE RECIPE | EATINGWELL
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- Position rack in lower third of oven; preheat to 375 degrees F. Coat eight 10-ounce ramekins or a 2 1/2-quart souffle dish (or similar-size baking dish) with cooking spray. Sprinkle with enough breadcrumbs to generously coat the inside, tilting to evenly distribute; tap out excess. Place ramekins on a baking sheet.
- Heat milk in a small saucepan over medium heat until steaming. Melt butter and oil in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking, for 2 minutes. Slowly whisk in the hot milk and cook over medium-low heat, whisking, until the mixture is the consistency of thick batter, 2 to 4 minutes. Transfer to a large bowl. Whisk in egg yolks, one at a time, until incorporated. Whisk in cream cheese until melted, then stir in salmon, dill and pepper.
- Clean and dry a large mixing bowl and beaters, making sure there are no traces of oil. (Any fat in your egg whites may prevent your souffle from rising properly.) Beat egg whites in the bowl with an electric mixer on medium speed until foamy. Add salt; gradually increase speed to high and beat until shiny and stiff, but not dry. Do not overbeat: stop when the egg whites hold their shape in the bowl and on the beater but don't look overly dry or lumpy.
- Using a rubber spatula, stir one-third of the whites into the egg-yolk mixture to lighten it. Gently fold in the remaining egg whites just until evenly distributed. It's OK if a few white streaks remain. Spoon the batter into the prepared dish(es).
SMOKED SALMON SOUFFLÉ WITH GINGERED SALAD RECIPE
From foodandwine.com
Servings 6Total Time 1 hr
- Preheat the oven to 375°. Butter six 1-cup ramekins. In a medium saucepan, boil the wine over high heat until reduced to 2 tablespoons, 6 minutes; transfer to a bowl. Melt the butter in the saucepan and stir in the flour. Add the milk and bring to a boil, whisking constantly. Cook over low heat, whisking often, for 5 minutes. Transfer to a large bowl and beat in the egg yolks and cream cheese. Fold in the salmon and reduced wine. Season with salt, pepper and cayenne; cover.
- In a large bowl, beat the egg whites with the cream of tartar until firm peaks form. Fold one-third of the whites into the salmon mixture, then fold in the rest. Spoon into the prepared ramekins. Bake the soufflés in the center of the oven for 20 minutes, or until puffed and browned. Let cool slightly; the soufflés will sink.
- Meanwhile, in a blender, combine the olive oil, lemon juice, shallot, honey, ginger, orange and lemon zests and sesame oil; blend until smooth. Season with salt and pepper. Toss with some mesclun, tomatoes and potatoes. Carefully unmold the soufflés and serve with the salad.
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