Smoked salmon soufflé with Parmesan and tarragon
Smoked salmon is a true classic — here, it’s reimagined as a light and airy soufflé.
| Ingredients | ||
|---|---|---|
| Butter, for greasing the ramekins | ||
| 4 | tablespoon(s) | finely grated Parmesan, for coating |
| 900 | ml | milk |
| 1 | medium onion | |
| 1 | bay leaf | |
| 150 | g | butter |
| 160 | g | plain flour |
| 12 | eggs, separated | |
| 75 | g | Parmesan, finely grated |
| 280 | g | smoked salmon, finely chopped |
| 1 | bunch | tarragon, leaves only, finely chopped |
| 6 | slice(s) | smoked salmon, for garnish |
| Salt, pepper, freshly grated nutmeg | ||
| 6 | small sprigs tarragon, for garnish | |
Preparation
Thoroughly butter six soufflé ramekins (approx. 250 ml each) and coat with a little Parmesan, tapping out any excess. Preheat the oven to 210°C (190°C fan).
Bring the milk to a boil with the peeled onion and bay leaf. Remove from the heat and leave to infuse for 5 minutes. In a heavy saucepan, melt the butter, stir in the flour, and cook gently for about 2 minutes while stirring constantly, without letting it brown.
Remove the onion and bay leaf from the milk and gradually whisk the milk into the roux until smooth and thick. Simmer gently for 1–2 minutes, stirring continuously.
Remove the sauce from the heat and let cool slightly for about 5 minutes. Lightly beat the egg yolks and whisk them into the hot — but no longer boiling — sauce. Stir in 60 g Parmesan, the chopped smoked salmon, and the tarragon. Season with salt, pepper, and a pinch of nutmeg.
In a large clean bowl, whisk the egg whites until stiff peaks form. Stir one-third into the sauce to loosen it, then carefully fold in the remaining egg whites with a spatula.
Fill the prepared ramekins no more than three-quarters full. Smooth the tops and sprinkle with a little Parmesan. Gently place a slice of smoked salmon into each soufflé.
Place the ramekins on a baking tray and bake for 18–20 minutes until the soufflés are risen and golden brown.
Serve immediately. The soufflés should wobble slightly when moved but not be liquid in the centre. Garnish with fresh tarragon and bring straight from the oven to the table — soufflés collapse quickly.
A crisp lamb’s lettuce salad with pomegranate seeds makes the perfect accompaniment.
Tip:
Falstaff wine recommendation
Alta Langa Albare’ Dosaggio Zero 2021
San Silvestro Alta Langa DOCG, ItalyAn exceptional sparkling wine made from Chardonnay and Pinot Noir, bottled without dosage. Compact and mineral-driven, yet juicy and fresh with sweet apricot notes that reflect the cool high-altitude vineyards of Piedmont. Its beautifully balanced character makes an immediate impression.
29,99 Euro