Smoked salmon souffle recipes
Our top 3 of 3 Smoked salmon souffle recipes
-
Smoked Salmon and Poached Egg Souffle
-
Smoked Salmon & Dill Souffle
-
St Helen's Farm Smoked Salmon Soufflé
- Recent recipes
- View all
Ingredients
- small pkt smoked salmon
- 6 eggs
- ½ pt double cream
- sprinkle Herbs of choice (mine is oregano)
- salt and pepper
Method
- 1. Grease 6 ramikin dishes and preheat the oven to 180C
- 2. Cut the smoked salmon into small strips and arrange on the bottom of the ramikin dish - I put it in a circle leaving a hole in the middle.
- 3. Crack one egg into each dish (into the hole within the ring of smoked salmon.
- 4. Pour some cream around the yolk and sprinkle with herbs and salt and pepper.
- 5. Cook in the oven for about 20 mins and serve straight from the oven - enjoy!!!
Be the first to comment
Add commentIngredients
- 3 eggs
- 100g smoked salmon
- handfull Fresh Dill
- dessert spoon Parmesan cheese. freshly grated
- teaspoon olive oil
- salt and pepper to taste
Method
- Separate the eggs, place the yolks and all other ingredients in to a food processor and blend. Not too much, you don't want a purée and should be able to still see bits of salmon.
- Whisk egg whites till stiff peaks are formed.
- Pour blended mixture in to the egg white and fold in (folding is important to avoid losing air).
- Pour into oven proof ramekins.
- Bake in the oven for 5 - 10 mins at 220 C (pre-heated) till soft, fluffy, risen and brown.
- Serve hot!
Baz & Mads has contributed to these popular cooking recipes:
Be the first to comment
Add commentIngredients
- 50g St Helen's Farm goats' butter (softened)
- 50g plain flour
- 300ml St Helen's Farm goats' milk
- 4 medium eggs separated and whites stiffly beaten
- 50g St Helen's Farm goats cheese, grated
- 75g smoked salmon, chopped
- salt and freshly ground black pepper to taste
Method
- 1. Pre-heat the oven to 200° C / gas mark 6
- 2. Place butter, flour and milk in a medium sized saucepan over a moderate heat. Bring to the boil, stirring continuously.
- 3. Reduce heat and simmer for 1-2 minutes, until thick and smooth.
-
- 4. Remove from heat. Beat in yolks, cheese, salmon and seasoning.
- 5. Fold in egg whites. Pour into 6-8 greased ramekins placed on a baking tray.
- 6. Bake for 15-18 minutes, until lightly browned and with a slight “wobble.”
- Serve immediately with your choice of salad.
St Helen's Farm has contributed to these popular cooking recipes:
2 Comments
-
-
Add commentcarol savage Sat Jan 17 2009 • Reply
Its not only "posh" its seriously fattening!!!
wilsondan Sat Jan 17 2009 • Reply
This is a seriously posh 'baked eggs' recipe. We often used to have baked eggs on a sunday evening, but never with salmon. Very tempted to try this one!