Smoked Salmon Soufflé with Gingered Salad

 

slideshow More Amazing Salmon Recipes

 

  • Active:
  • Total Time:
  • Servings: 6
KEY: Spring, Summer, Mother's Day, New Year's Eve, French, Appetizers/starters, Salads, Brunch

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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

How to make this recipe

  1. Preheat the oven to 375°. Butter six 1-cup ramekins. In a medium saucepan, boil the wine over high heat until reduced to 2 tablespoons, 6 minutes; transfer to a bowl. Melt the butter in the saucepan and stir in the flour. Add the milk and bring to a boil, whisking constantly. Cook over low heat, whisking often, for 5 minutes. Transfer to a large bowl and beat in the egg yolks and cream cheese. Fold in the salmon and reduced wine. Season with salt, pepper and cayenne; cover.
  2. In a large bowl, beat the egg whites with the cream of tartar until firm peaks form. Fold one-third of the whites into the salmon mixture, then fold in the rest. Spoon into the prepared ramekins. Bake the soufflés in the center of the oven for 20 minutes, or until puffed and browned. Let cool slightly; the soufflés will sink.
  3. Meanwhile, in a blender, combine the olive oil, lemon juice, shallot, honey, ginger, orange and lemon zests and sesame oil; blend until smooth. Season with salt and pepper. Toss with some mesclun, tomatoes and potatoes. Carefully unmold the soufflés and serve with the salad.
Contributed By Photo © Quentin Bacon Published July 2004

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