Smoked Salmon Souffle with Gingered Salad Recipe

Name: Smoked Salmon Souffle with Gingered Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Pinot Gris; 2 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3/4 cup milk; 4 large eggs, separated; 1/4 cup cream cheese, softened; 4 ounces hot-smoked salmon or poached fresh salmon, flaked; Salt and freshly ground pepper; Cayenne pepper; Large pinch of cream of tartar; 2 1/2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 small shallot, chopped; 1 tablespoon honey; 1 1/2 teaspoons finely grated fresh ginger; 1 teaspoon finely grated orange zest; 1/2 teaspoon finely grated lemon zest; 1/2 teaspoon Asian sesame oil; Mesclun, yellow cherry tomatoes and boiled small red potatoes, for serving

Servings: persons

1 cup Pinot Gris
2 tablespoons unsalted butter
1/4 cup all-purpose flour
3/4 cup milk
4 large eggs, separated
1/4 cup cream cheese, softened
4 ounces hot-smoked salmon or poached fresh salmon, flaked
Salt and freshly ground pepper
Cayenne pepper
Large pinch of cream of tartar
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small shallot, chopped
1 tablespoon honey
1 1/2 teaspoons finely grated fresh ginger
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated lemon zest
1/2 teaspoon Asian sesame oil
Mesclun, yellow cherry tomatoes and boiled small red potatoes, for serving

1
Preheat the oven to 375.
2
Butter six 1-cup ramekins.
3
In a medium saucepan, boil the wine over high heat until reduced to 2 tablespoons, 6 minutes; transfer to a bowl.
4
Melt the butter in the saucepan and stir in the flour.
5
Add the milk and bring to a boil, whisking constantly.
6
Cook over low heat, whisking often, for 5 minutes.
7
Transfer to a large bowl and beat in the egg yolks and cream cheese.
8
Fold in the salmon and reduced wine.
9
Season with salt, pepper and cayenne; cover.
10
In a large bowl, beat the egg whites with the cream of tartar until firm peaks form.
11
Fold one-third of the whites into the salmon mixture, then fold in the rest.
12
Spoon into the prepared ramekins.
13
Bake the souffles in the center of the oven for 20 minutes, or until puffed and browned.
14
Let cool slightly; the souffles will sink.
15
Meanwhile, in a blender, combine the olive oil, lemon juice, shallot, honey, ginger, orange and lemon zests and sesame oil; blend until smooth.
16
Season with salt and pepper.
17
Toss with some mesclun, tomatoes and potatoes.
18
Carefully unmold the souffles and serve with the salad.

463

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 19 ingredients. The key ingredients include: 1 cup Pinot Gris, 2 tablespoons unsalted butter, 1/4 cup all-purpose flour, 3/4 cup milk, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoked Salmon Souffle with Gingered Salad

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