Grandmas Salmon Souffl Recipes

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SALMON SOUFFLE



Salmon Souffle image

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

3 tablespoons butter
3 tablespoons flour
1 cup milk
1 teaspoon salt
pepper (to taste)
1 (6 ounce) can salmon, flaked and bones crushed
3 eggs, separated

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



Smoked salmon soufflés image

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

40g butter
25g plain flour
300ml milk
85g Philadelphia cheese
2 tsp chopped dill
3 large eggs, separated
85g smoked salmon, chopped
zest ½ lemon
6 tsp crème fraîche
2 large slices smoked salmon
dill sprigs

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'



Salmon Souffle' image

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

1/4 c butter
1/4 c flour
1/4 tsp salt
1/8 tsp pepper
1 c milk
1/4 tsp mustard
dash(es) cayenne pepper
1 c flaked cooked salmon
3 egg yolks, well beaten
3 egg whites
1/4 tsp cream of tartar

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



Grandma's Famous Salmon Cakes image

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

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1 small onion, diced
1 teaspoon ground black pepper
3 tablespoons vegetable oil

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



Smoked Salmon Souffle image

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

2 ounces butter
1 1/2 ounces flour
1 1/4 cups milk
3 eggs, separated
4 ounces smoked salmon, chopped
2 tablespoons dill, freshly chopped
1 pinch salt & freshly ground black pepper
4 tablespoons dry white wine
2/3 cup heavy cream
1 tablespoon dill, freshly chopped
1 pinch salt & freshly ground black pepper

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



Grandma Irene's Corn Souffle image

Provided by Food Network

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
4 sprigs green onions, chopped with tops
1 (14-ounce) can white cream-style corn
1 (14-ounce) can yellow cream-style corn
1 tube (1/4-pound) "unsalted" soda crackers, pulverized
2 eggs, lightly beaten
1/4 cup milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
5 ounces chopped roasted red peppers
1/4 cup chopped flat-leaf parsley
Salt and pepper
Ground paprika, for garnish

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



Amazing Salmon Blender Souffle image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Butter or margarine
Bread crumbs
8 ounces smoked salmon or 1 (7 1/2-ounce) can red salmon
6 eggs
12 ounces cottage cheese
2 tablespoons lemon juice
1 teaspoons Dijon mustard
1/2-cup chopped red onion
1/4-cup fresh dill

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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