Savory Smoked Salmon and Dill Soufflé
Indulge in this exquisite Savory Smoked Salmon and Dill Soufflé, a refined dish that perfectly combines the rich flavors of smoked salmon with the fresh aroma of dill. This elegant European soufflé is light and fluffy, making it an ideal choice for brunch, a starter, or a special occasion. Each bite is a delightful mix of creamy textures and savory goodness, sure to impress your guests. Enjoy the process of creating this sophisticated dish and share it with loved ones for a memorable dining experience.
N/A
Servings
135
Calories
13
Ingredients
Ingredients
Butter
2 ounces (melted and used for brushing moulds)
Flour
1 1/2 ounces (all-purpose)
Milk
1 1/4 cups (whole or 2%)
Eggs
3 (separated into yolks and whites)
Smoked salmon
4 ounces (chopped)
Dill
2 tablespoons (freshly chopped)
Salt
1 pinch (to taste)
Black pepper
1 pinch (freshly ground to taste)
Dry white wine
4 tablespoons (for sauce)
Heavy cream
2/3 cup (for sauce)
Dill
1 tablespoon (freshly chopped, for sauce)
Salt
1 pinch (for sauce)
Black pepper
1 pinch (for sauce)
Instructions
1
Preheat the oven to 375°F (190°C).
2
In a small saucepan, melt the butter over low heat. Once melted, use a brush to coat 4 timbale moulds with the butter, allowing it to set before brushing a second time. Reserve a bit of the melted butter for later use.
3
In the same saucepan, mix the flour with the remaining melted butter and cook over low heat for 1 minute, stirring constantly to prevent burning.
4
Gradually whisk in the milk, continuing to stir until smooth. Increase the heat to bring the mixture to a boil, stirring continuously until it thickens, about 1 minute. Remove from heat and let it cool slightly.
5
In a large bowl, combine the cooled sauce with the egg yolks, smoked salmon, chopped dill, salt, and pepper. Mix well until fully incorporated.
6
In a separate bowl, whisk the egg whites until they reach stiff peaks. Gently fold the egg whites into the salmon mixture, being careful not to deflate the mixture.
7
Evenly divide the soufflé mixture among the prepared moulds, filling them about 3/4 full. Place the moulds in a Bain Marie, which is a roasting tin filled halfway with hot water, and bake in the preheated oven for 15-20 minutes, or until the soufflés are risen and golden.
8
Once baked, allow the soufflés to cool for a few minutes until they start to sink. Carefully run a knife around the edges of the moulds and invert the soufflés onto an ovenproof dish.
9
Cover the soufflés and set aside until you're ready to serve, or refrigerate them overnight if preparing in advance.
10
For the sauce, reduce the white wine in a small saucepan over medium-high heat until it has reduced to half its original volume. Lower the heat and stir in the heavy cream and additional chopped dill, season with salt and pepper.
11
Reheat the soufflés in the oven for 15 minutes and either pour the sauce over them or serve the sauce separately around the soufflés on the plate.
Nutrition Information
10.25g
Fat
5.25g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Smoked Salmon and Dill Soufflé?
It is a sophisticated European dish that features a light and fluffy texture combined with the rich flavor of smoked salmon and fresh dill.
What are the main ingredients required for this recipe?
The main ingredients include butter, all-purpose flour, milk, eggs, smoked salmon, and fresh dill.
How many calories are in one serving of this soufflé?
Each serving contains approximately 135 calories.
What is the recommended oven temperature for baking?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
How do you prepare the timbale moulds before adding the mixture?
Brush the moulds twice with melted butter, allowing the first layer to set before applying the second layer.
How is the base sauce for the soufflé created?
A roux is made by melting butter and mixing it with flour, then gradually whisking in milk until thickened.
How long should the flour and butter be cooked together?
The flour and butter mixture should be cooked over low heat for 1 minute while stirring constantly.
What type of milk is suggested for this recipe?
The recipe recommends using either whole milk or 2 percent milk.
How do you incorporate the eggs into the mixture?
The eggs are separated; the yolks are mixed into the base sauce while the whites are whisked to stiff peaks and folded in later.
What is the best way to fold in the egg whites?
Gently fold the whisked egg whites into the salmon mixture to avoid deflating the air, ensuring the soufflé remains light.
How full should the timbale moulds be filled?
The moulds should be filled approximately 3/4 full with the soufflé mixture.
What is a Bain Marie and how is it used here?
A Bain Marie is a roasting tin filled halfway with hot water, used to house the moulds in the oven for even baking.
How long does the soufflé need to bake?
Bake the soufflés for 15 to 20 minutes until they are well-risen and golden.
Can I prepare this dish in advance?
Yes, you can bake and invert the soufflés, then refrigerate them overnight to be reheated before serving.
How do you remove the soufflés from their moulds?
Run a knife around the edges of the moulds and carefully invert them onto an ovenproof dish.
What ingredients are used for the accompanying sauce?
The sauce is made with dry white wine, heavy cream, fresh dill, salt, and black pepper.
How do you prepare the white wine for the sauce?
Reduce the dry white wine in a small saucepan over medium-high heat until it has reduced to half its original volume.
How should the sauce be served with the soufflé?
The sauce can either be poured over the soufflés or served separately around them on the plate.
What is the fat content per serving?
Each serving contains 10.25 grams of fat.
How much protein is in this dish?
There are 8 grams of protein per serving.
How many carbohydrates are in each serving?
The recipe contains 5.25 grams of carbohydrates per serving.
What type of salmon should be used?
The recipe specifically calls for 4 ounces of chopped smoked salmon.
Is fresh or dried dill better for this recipe?
Freshly chopped dill is recommended for both the soufflé mixture and the sauce.
How many eggs are needed for this recipe?
You will need 3 eggs, which should be separated.
What is the ideal occasion for serving this dish?
It is ideal for brunch, as a starter for a formal dinner, or for any special occasion.
What is the first step of the instructions?
The first step is to preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How do you reheat the soufflés if they were made in advance?
Reheat the soufflés in the oven for 15 minutes before serving.
What kind of flour is used in the roux?
All-purpose flour is used to thicken the sauce base.
What should the consistency of the egg whites be?
The egg whites should be whisked until they reach stiff peaks.
How many timbale moulds does this recipe prepare?
The recipe is designed to fill 4 timbale moulds.