Salmon Souffl
A light and fluffy salmon soufflé with a creamy cheese and almond topping, perfect for elegant dinners or special occasions, offering rich flavors and delicate texture.
Ingredients
Instructions
- Make a cream sauce by melting butter, adding flour, and slowly incorporating milk.
- Add the jar of pimento cheese to the sauce and remove from heat.
- Stir in well-beaten egg yolks and the can of crushed salmon.
- Fold in stiffly beaten egg whites gently.
- Pour the mixture into a buttered mold.
- Place the mold in a pan of hot water and bake at 350°F for 30 to 40 minutes.
- Near the end of baking, cover the soufflé with shredded almonds and continue baking until golden.
Tips & Substitutions
For a richer flavor, consider using homemade pimento cheese or substituting with a cream cheese mixture. If you don't have salmon, canned tuna can work as a substitute. Ensure the egg whites are beaten until stiff peaks form, as this is crucial for achieving the soufflé’s height. For variations, try incorporating herbs or spices to enhance the flavor profile, similar to those found in seafood recipes.
Serving Suggestions
Serve the salmon soufflé with a light salad dressed with lemon vinaigrette for a refreshing contrast. It pairs beautifully with Lemon Herbed Salmon for a complete seafood-themed meal. Consider serving it alongside crusty bread or roasted vegetables for added texture and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the soufflé in a preheated oven at 325°F until warmed through, about 15 minutes. Avoid microwaving, as it can make the texture rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Souffl contains roughly 1890 calories, with 25g protein, 168g carbohydrates, and 124g fat. It is an excellent source of iron (56% of the Daily Value), protein (51% of the Daily Value), and calcium (45% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1123mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the soufflé ahead of time?
While it's best enjoyed fresh, you can prepare the base ahead of time and refrigerate it before folding in the egg whites. Just remember to bake it right before serving for optimal fluffiness.
What can I use instead of pimento cheese?
If you can't find pimento cheese, you can blend cream cheese with roasted red peppers and spices to create a similar flavor profile. This will maintain the creamy texture while adding a flavorful kick.
How do I know when the soufflé is done baking?
The soufflé is ready when it has puffed up and is golden brown on top. A gentle jiggle in the center is normal, but it should not appear liquidy. Keep an eye on it towards the end to prevent over-baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).