Smoked Salmon soufflé Smoked Salmon soufflé

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2005



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 563 mg
  • Protein 16 g
  • Calories 221.0
  • Total fat 12 g
  • Cholesterol 227 mg
  • Saturated fat 5 g
  • Total carbohydrate 12 g


  • Iron 11.0
  • Folate 21.0
  • Calcium 14.0
  • Vitamin A 17.0
  • Vitamin C 7.0
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Smoked Salmon soufflé