Airy, aromatic, and unmistakably refined — this smoked salmon soufflé with dill has the kind of delicate texture that feels quietly luxurious. A silky béchamel base, a touch of lemon, and a flash of fresh greenery give it the poise of a proper warm starter, whether you serve it at a family dinner, a brunch table, or with a glass of something crisp before supper. It comes together more easily than it looks, yet the result always feels special.
Ingredients
- Smoked salmon — 150g (5 1/2 oz), cut into small cubes
- Fresh dill — 10g (1/3 oz), finely chopped
- Eggs — 4, separated into whites and yolks
- Milk — 300ml (1 1/4 cups)
- Unsalted butter — 40g (3 tbsp) for the sauce + 10g (2 tsp) for greasing the ramekins
- All-purpose flour — 40g (1/3 cup)
- Hard cheese, such as Gruyère or Parmesan — 60g (2 oz), grated
- Lemon zest — 1 tsp
- Lemon juice — 1 tsp, optional
- Salt — a pinch
- Ground black pepper — 1/4 tsp
- Nutmeg — 1/8 tsp
- Breadcrumbs — 1 tbsp for the ramekins
Step-by-step recipe
- Preheat the oven to 190°C (375°F). Grease 4 individual ramekins with the butter (10g) and dust the sides with breadcrumbs, tapping out any excess. Set the ramekins on a baking sheet.
- Make the base: melt 40g (3 tbsp) butter over medium heat, add the flour, and whisk until a smooth paste forms; cook for 1 minute.
- Gradually pour in the milk, whisking constantly until smooth. Cook for 3–4 minutes, until the béchamel thickens.
- Remove from the heat and stir in the grated cheese until melted. Season with salt, pepper, and nutmeg. Add the lemon zest and, if using, the lemon juice.
- When the base is warm, not hot, whisk in the yolks one at a time. Fold in the smoked salmon and dill, mixing gently.
- In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Fold the whites into the base in 3 additions with a silicone spatula, working from the bottom up to preserve the volume.
- Spoon the mixture into the ramekins, filling almost to the top and leaving about 5 mm. Run your thumb around the inside edge of each ramekin to help the soufflé rise evenly.
- Bake for 18–22 minutes, until well risen with a golden top. Do not open the oven during the first 15 minutes.
- Serve immediately, while the soufflés are still puffed and hot.
Nutrition per serving
| Item | Amount |
|---|---|
| Calories | ≈ 387 kcal |
| Protein | ≈ 23.5 g |
| Fat | ≈ 26 g |
| Carbohydrates | ≈ 12.8 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Choose a cheese with real character: Gruyère brings buttery, nutty notes, while Parmesan adds a sharper savoury edge.
- Watch the temperature of the base: it should be warm so the yolks do not scramble.
- Do not overmix the whites — the soufflé will lose volume.
- Variation: replace some of the milk, up to 50ml (3 tbsp), with 20% cream for a richer texture.
- Extra touch: a pinch of finely grated horseradish will sharpen the smoky notes of the salmon.
FAQ
Why does a soufflé collapse, and how can I prevent it?
The most common causes are underwhipped egg whites or folding too roughly. Beat to soft peaks and fold in 2–3 additions with a spatula. Do not open the oven during the first 15 minutes of baking.
Can I use another fish instead of smoked salmon?
Yes. Lightly salted salmon, trout, or hot-smoked cod all work well. Adjust the salt to taste, since different fish have different levels of salinity.
What kind of dishes are best for baking soufflé?
Individual ceramic ramekins of 200–250ml (about 3/4–1 cup) are ideal. They help the soufflé rise evenly and cook through to the center without drying out the edges.