Smoked Salmon Souffle Recipe

Name: Smoked Salmon Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter (melted); 1/2 cup milk; 2 slices sourdough bread (torn into sml pieces); 12 ounces smoked salmon (shaved thinly & diced into sml pieces); 2 eggs (separated); 3 tablespoons lemon juice; 2 tablespoons red onions (minced); 1 teaspoon salt; 1/2 teaspoon ground black pepper; paprika

Servings: persons

2 tablespoons butter (melted)
1/2 cup milk
2 slices sourdough bread (torn into sml pieces)
12 ounces smoked salmon (shaved thinly & diced into sml pieces)
2 eggs (separated)
3 tablespoons lemon juice
2 tablespoons red onions (minced)
1 teaspoon salt
1/2 teaspoon ground black pepper
paprika

1
Preheat oven to 350u00b0F.
2
Mix butter, milk & bread. Stir in salmon, egg yolks, lemon juice, onion, salt & pepper. Beat egg whites till stiff & fold into salmon mixture.
3
Pour into greased 1 1/2 qt casserole dish, sprinkle w/paprika & bake uncovered for 1 hour.
4
NOTE: If served as a starter, I favor the use of ramekins or sml individual souffle dishes, but watch carefully as I do not know how this will chg cooking time.
5
HINT: To easily shave smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use you sharpest knife to shave very thin slices. Then dice them into sml pieces for this recipe.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter (melted), 1/2 cup milk, 2 slices sourdough bread (torn into sml pieces), 12 ounces smoked salmon (shaved thinly & diced into sml pieces), and more.

Yes, Smoked Salmon Souffle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Salmon Souffle

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