Smoked Salmon Soufflé
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.
Servings: 6
Ingredients:
| 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% |
-
2 tbsp (25 mL) butter
2 tbsp (25 mL) grated parmesan cheese
1 cup (250 mL) finely chopped onion
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) all-purpose flour
1-1/2 cups milk 375 mL
6 egg yolks
2 green onions, minced
1 tbsp (15 mL) finely grated lemon rind
Pinch each cayenne pepper and paprika
1 pkg (5 oz/150 g) smoked salmon, chopped
8 egg whites
Preparation:
Grease 8- x 3-3/4-inch (2 .5 L) soufflé 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.
Additional Information
Source
Canadian Living Magazine: May 2005
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