| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 369 | 22.8g | 8.5g | 8.1g |
| sugars | fibre | protein | salt |
| 6.2g | 0.2g | 28.5g | 0.84g |
Why I Love French Salmon Soufflé
There’s something truly magical about this delightful French recipe, the Salmon Soufflé. Its delicate balance of flavours, with the star of the show a succulent salmon fillet, charms the palate and yet is surprisingly hearty, a feature I greatly appreciate from my Rocky Mountain roots. Its creamy texture, aromatic dill notes, and the unmistakable tang of lemon juice all come together in this stunning dish. It draws deeply on French cuisine sensibilities while nodding respectfully to a certain American charm.
A Labor of Love
Every time I make this Salmon Soufflé, I’m reminded of why I fell in love with cooking. There’s something deeply satisfying about seeing the soufflé rise in the oven, about watching the salmon flake perfectly under the touch of a fork, about smelling the dill and lemon as they combine with the fresh mountain air, reminding me of my home in Colorado.
The artistry involved in this recipe is owed to the French cuisine inspiration I received from eminent chef Julia Child, who demonstrated the elegance and mystery of making a perfect soufflé. Her techniques in handling delicate ingredients blend beautifully with my love for hearty, comforting dishes.
A Sensational Pairing
The Salmon Soufflé is a versatile dish, capable of elevating a simple weekday dinner or adding elegance to a special occasion. Its flavors and textures make it a strong standalone dish, but it can be paired brilliantly with a roasted Brussels sprouts side or a simple cucumber dill salad to add a refreshing crunch.
Ultimately, the reason why I love this Salmon Soufflé recipe is because it reminds me of who I am—a person who appreciates the balance between finesse and rustic comfort in cooking. This recipe offers a beautiful blend of flavors and textures, and it’s a testament to my culinary journey from the picturesque peaks of Colorado to the refined delicacies of French cuisine.
What You’ll Need
- 1 lb fresh salmon fillet
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 large eggs, separated
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon cream of tartar
- 2 tablespoons grated Parmesan cheese
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit. Next, lightly grease a large soufflé dish and sprinkle it inside with grated Parmesan cheese.
Step Two
Place your salmon fillet in a shallow baking dish. Then, put it in the preheated oven and bake it for about 20 minutes or until the salmon is cooked through. Once done, remove the salmon from the oven and let it cool. After it has cooled, flake the salmon into small pieces using a fork.
Step Three
In a large saucepan, heat the milk over medium heat until hot but not boiling. In another saucepan, melt the butter over medium heat. Stir in the flour until well blended. Gradually whisk in the hot milk, then cook and stir until the mixture is thick and smooth.
Step Four
Remove the saucepan from the heat and stir in the egg yolks one at a time, making sure each one is fully incorporated before adding the next. Add in the flaked salmon, dill, lemon juice, salt, and white pepper. Stir until everything is well combined.
Step Five
In a separate mixing bowl, beat the egg whites and cream of tartar until they form stiff peaks. Carefully fold this into the salmon mixture.
Step Six
Next, pour this mix into the prepared soufflé dish. Place the dish in the preheated oven and bake it for about 35 to 40 minutes or until the soufflé is puffed and golden.
Step Seven
Lastly, serve your Salmon Soufflé immediately. This dish is best enjoyed fresh and hot from the oven. Enjoy!
