Smoked Salmon soufflé
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 221 |
| pro | 16 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 227 mg |
| sodium | 563 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 11 |
| vit A | 17 |
| vit C | 7 |
| folate | 21 |
Bright flavours of smoked salmon, green onions and lemon add a special-occasion feel to a puffy soufflé which is excellent for brunch, lunch or supper.
Ingredients
- 2 tbsp butter
- 2 tbsp grated Parmesan cheese
- 1 cup finely chopped onions
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup all-purpose flour
- 1-1/2 cups milk
- 6 egg yolks
- 2 green onions, minced
- 1 tbsp finely grated lemon rind
- 1 pinch cayenne pepper
- 1 pinch paprika
- 1 pkg (5 oz/150 g) smoked salmon, chopped
- 8 egg whites
Preparation
Grease 8- x 3-3/4-inch (2 .5 L) souffle dish with 1 tsp (5 mL) of the butter; sprinkle evenly with Parmesan cheese. Set aside.
In large saucepan, melt remaining butter over medium heat; fry onion, thyme and 1/4 tsp (1 mL) of the salt and pepper, stirring occasionally, until softened, about 5 minutes.
Stir in flour; cook, stirring, until golden, about 1 minute. Whisk in milk, 1/2 cup (125 mL) at a time; cook, whisking constantly, until thickened, about 5 minutes. Remove from heat. Whisk in egg yolks, green onions, lemon rind, cayenne, paprika and salmon. Transfer to large bowl; let cool for 10 minutes.
In separate large bowl, beat egg whites with remaining salt until stiff peaks form. Fold one-third into salmon mixture; fold in remaining whites. Scrape into prepared soufflé dish. Place on rimmed baking sheet. Bake in centre of 375°F (190°C) oven until puffed and golden, about 50 minutes. Serve immediately.
Source : Canadian Living Magazine: May 2005
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