Smoked Salmon Soufflé With Gingered Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease four ramekins with butter.
• STEP 2.In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
• STEP 3.Gradually whisk in the milk and cook until the mixture thickens, about 3-4 minutes. Remove from heat.
• STEP 4.In a separate bowl, whisk the egg yolks. Slowly pour the hot milk mixture into the egg yolks, whisking constantly.
• STEP 5.Add the smoked salmon, dill, lemon zest, salt, and pepper to the egg yolk mixture. Stir until well combined.
• STEP 6.In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the salmon mixture.
• STEP 7.Divide the mixture evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are puffed and golden.
• STEP 8.While the soufflés are baking, prepare the gingered salad. In a bowl, combine the mixed greens, sliced cucumber, and pickled ginger.
• STEP 9.In a small jar, whisk together the olive oil, rice vinegar, honey, ginger juice, salt, and pepper to make the dressing.
• STEP 10.Drizzle the dressing over the salad and toss to coat.
• STEP 11.Once the soufflés are done, remove them from the oven and let them cool for a few minutes.
• STEP 12.Serve the smoked salmon soufflés with the gingered salad on the side. Enjoy!

Cooking Tips

• Make sure to grease the ramekins well to prevent the soufflés from sticking.
• When folding the egg whites into the salmon mixture, be gentle to maintain the airiness of the soufflés.
• For the gingered salad, you can adjust the amount of pickled ginger to suit your taste.
• To save time, you can prepare the gingered salad while the soufflés are baking.
• Serve the soufflés immediately after baking for the best texture and flavor.

Storage and Serving

• These smoked salmon soufflés are best enjoyed fresh out of the oven.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the soufflés, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the soufflés with the gingered salad on the side for a complete and delicious meal.