Sunday Salmon Souffle
A country inn recipe for Sunday Salmon Souffle.
FrenchSeafoodEasy10 min
Ingredients
Servings
4
- 4 eggs, separated
- 1/2 cup heavy cream
- 4 tbsp. smoked salmon, slivered fine
- 1 tbsp. fresh chives, chopped fine
- 1/2 cup Parmesan cheese, grated
- 1 tsp. lemon zest
- 1 tsp. cornstarch
- pinch salt
- fresh ground pepper to taste
Instructions
- 1
Preheat oven to 350F and lightly butter 6 individual ramekins.
- 2
Coat inside of ramekin with grated Parmesan cheese and set aside.
- 3
Stir together egg yolks, cream, salmon, chives, zest, cornstarch, salt and pepper in mixing bowl.
- 4
In separate bowl, beat egg whites with a few drops of lemon juice until form but not dry.
- 5
Fold egg whites into yolk mixture.
- 6
Fill ramekins with souffle mixture and place on baking sheet.
- 7
Bake for 10 minutes or until fluffy and golden.
- 8
Serve immediately with a salad and Merlot wine.
Tags
saladfrenchcountry-cooking
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