Salmon Souffle

Potato pancakes would pair well with this

This would work well as a dinner or brunch dish, but does take some time and effort to prepare. I found a three-quart stock pot worked best, but anyone with a proper souffle pan will probably want to use that instead. I used an electric stand mixer to beat the egg whites but it can be done by hand as well.

Salmon Souffle

  • 1 medium red onion chopped fine
  • 8 tbsp butter
  • 1 1/2 cups cooked salmon chopped roughly
  • 6 tbsp flour
  • 2 cups whole milk
  • 8 eggs separated
  • 2 tbsp fresh sage chopped fine
  • 1 tbsp fresh dill chopped fine
  • 1 cup grated Romano

Preheat oven to 400 degrees. Butter and flour whatever pan the souffle will be cooked in, knocking out any loose flour. In a large frying pan over medium heat saute onion in the remaining stick of butter until it begins to darken, about 15 minutes. Add salmon and cook until the fish breaks apart. Add flour and stir until incorporated and it begins to cook, about two minutes. In a small pan bring milk to a low simmer and gradually add to salmon pan. Stirring constantly over medium heat bring to a low boil and thicken. Remove pan from heat and whisk in egg yolks, dill, sage and Romano. Season with salt and pepper. In an electric mixer add egg whites and a pinch of salt. Whip on medium high speed until whites form stiff peaks, 1/4 at a time add egg whites to salmon mixture gently folding them into the batter trying to keep as much air in the whites as possible. Pour mixture into prepared pan and set in the middle of the oven. Turn heat down to 375 degrees and bake until puffed and golden brown on top, about 50 minutes. Try not to open the oven door while it bakes or the souffle could fall. It is done when a tester comes out clean.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Breakfast, Dinner, Food, Recipes, Seafood and tagged , , . Bookmark the permalink.

61 Responses to Salmon Souffle

  1. zestybeandog says:

    This looks amazing, How do you get it out of the pot though? :)

  2. Gorgeous!! I wish I was there right now to taste it. :)

  3. Ok you guys are gettin’ all fancy schmancy on us! Very Nice.

  4. You may have found the only way I’d ever eat salmon. This sounds incredible. I want to see the inside! :)

  5. Beautiful, and tasty, too, I am sure. A good Lenten meal with fish and eggs.

  6. rutheh says:

    It does look lovely. My mother used to make a cheese soufflé but no salmon in it. I wonder what happened to her soufflé dish? Hmmm. Guess the guests have to be ready to dine before it deflates as served? Your roasted asparagus would go well with it, too.

  7. Purely.. Kay says:

    I’m going to have salmon tomorrow, but I do wish I could have this instead. This looks wonderful

  8. What a beautiful souffle. I kinda like it in the stock pot…so much more approachable! :)

  9. This looks like a tasty souffle, and I love the sound of potato pancakes with this!

  10. Kristy says:

    Holy comfort food – and it’s decadent too. I want to come by for brunch sometime. ;)

  11. Tandy says:

    what a great idea to do this in the saucepan! I love making souffles – I just don’t do them often enough :)

  12. Doing that in a sauce pan was freaking genius! I love it!

  13. Carolyn Chan says:

    Gosh that looks so good !

  14. That looks stunning. My dad loves salmon and I’m always trying to find different recipes for him :)

  15. ChgoJohn says:

    You may think you need a proper souffle dish but, honestly, this looks about as perfect as any souffle I’ve ever seen. Why risk fouling things next time with a new dish? If it ain’t broke …

  16. Love soufflé so will need to investigate this salmon version. :-) Mandy

  17. Very neat idea – delicious

  18. That is a very beautiful looking soufflé!

  19. BrainRants says:

    This one’s gonna get tried here in Kansas. Salmon!!

  20. Nice! I’ll bet you could do individual ones, too…

  21. sallybr says:

    Now, that’s a type of soufflee I’ve never made…. sounds very very tasty to me!

    I once made a couple of individual crab souffles, they turned out pretty good, but I bet salmon would have a much more assertive flavor – gotta try it!

    beautiful photo!

  22. Stef says:

    I had never thought of using a stock pot in place of a souffle pan before, but it makes total sense. I’ll have to give that one a go. (The stock pot, not the salmon.) ;)

  23. Amy says:

    This sounds awesome! I’ve never heard of a salmon souffle. Very impressive :)

  24. This is a wonderful delicious treat! Will be making this next friday. Cheers Rufus!

  25. egg me on says:

    That’s a nice lookin’ souffle! And it didn’t fall! Great job.

  26. niasunset says:

    What a nice souffle with salmon… This is amazing recipe, can I cook it too, I am not sure because I am not good about souffle. But I noted dear Rufus, Thank you. Have a nice weekend, with my love, nia

  27. I love this idea it reminds me of salmon Wellington which I dig but don’t have a recipe for. It doesn’t seem like too much work once you have the ingredients in place. I also like that there isn’t much flour in this – mostly salmon and eggs with some yummy cheese. I’m going to try it!

  28. I’ve never heard of such a thing — looks and sounds delicious and worth the effort!

  29. I’ve never had a savory souffle, this sounds (and looks) so yummy!

  30. Fancy! Looks delicious and definitely an impressive brunch dish.

  31. Courtney says:

    Okay, that is just gorgeous – all poofy and light looking.

  32. Your souffle is lovely, and so is your pan! I can’t wait to try this recipe out in my rickety old cookware.

  33. ....RaeDi says:

    What a beautiful dish and I am sure very tasty… thank you for the recipe! As you know we have all kinds of salmon and I have not done a souffle yet… but with your recipe in hand it will not be long!

  34. Caroline says:

    Say whaaaat!?! This is just awesome. Gorgeous, and I’m sure it was delicious as well.

  35. Karen says:

    What a lovely dish. I would love to serve this to guests but since it needs to be done last minute and could fall, I will save it for a special meal for just the two of us.

  36. Look at that gorgeous top, wow!

  37. Great idea to use a sauce pan and it did not deflate or get cracks or anything. You guys are getting to be pros! BAM

  38. crustabakes says:

    Hmmm.. yumm.. this looks so inviting and richh!

  39. Yum! How does it hold up for leftovers?

  40. Jessica says:

    Souffles seem so fancy! Made some with friends awhile ago and was surprised that it wasn’t as fussy as I imagined. The salmon sounds nice.

  41. A_Boleyn says:

    I was surprised to find that I hadn’t commented on this already but I think I was very tired when I came home from work on Friday (work = paycheque, always a good thing). When I saw your comment on kitcheninspirations I wanted to take another look at your recipe. One day, I must try this savoury version with salmon cause it sounds delicious, however, this weekend it’s going to be goat cheese and fresh rosemary. And, I don’t separate my eggs. :)

  42. spicegirlfla says:

    Gorgeous souffle!! Really turned out perfectly. This would really be a wonderful brunch dish!

  43. Charles says:

    This looks so puffy and light. Would you believe I’ve never cooked a soufflée? They scare me a little because I just hear disastrous tales of them sinking all the time, and about how to have to rip them out the oven and dash them to the table and warp speed else they’ll shrink down within minutes (seconds?).

  44. Young Wifey says:

    Looks great, I have my Nanny Florida’s recipe for this dish that I’ve been meaning to try. Thanks for reminding me!

  45. So pretty and we love salmon.

  46. Great dish to share with friends.

  47. I’ve never tried my hand at a souffle, but considering I’ve still got plenty of salmon that I canned last summer, this might be a good one to attempt!

  48. D. M. Doughty says:

    Love the recipe, definitely gonna try it, probably later this morning for brunch. I think I’ll forego the flour coating the soufflé dish (actually, gonna use individual ramekins) for Romano or Asiago instead. I think I’ll substitute some of the milk with sour cream as well. Looking forward to tasting it. Cheers,

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