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Smoked Salmon Soufflé

Smoked Salmon Soufflé

Smoked Salmon Soufflé

Recipe by kind permission from Rosie Simpson.


  • 50g butter
  • 50g plain white flour
  • 300ml milk
  • 50g mature cheddar cheese
  • 4 eggs, separated yolks and whites
  • 100g smoked salmon finely chopped
  • Pinch nutmeg, salt and pepper


  1. Heat your oven to 350F / 180C.
  2. Melt the butter in a saucepan and stir in the flour and cook for 1 minute.
  3. Gradually stir in the milk to make a smooth sauce, simmering for 3 minutes, beating well until thick and glossy.
  4. Remove from heat and beat in the cheese, egg yolks, fish, a little salt and pepper and the nutmeg.
  5. Whisk the egg whites until stiff and fold in 1 tablespoon of the egg white into the sauce, then gently fold the sauce into the remaining egg whites with a metal spoon.
  6. Pour into a well-buttered 2 1/2 pt / 1.5 L soufflé dish, or divide into individual soufflé dishes.
  7. Bake for 25 - 30 minutes until just firm (the individual soufflé dishes with cook quicker, about 10 - 15 minutes).

To Serve

Serve immediately.

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