Smoked Salmon Souffle

Name: Smoked Salmon Souffle
Yield: 4 portions
Ingredients: Freshly ground black pepper, to taste; Few drops of fresh lemon juice, ⅛ teaspoon; 1 teaspoon snipped fresh chives; ½ teaspoon grated lemon zest; ½ teaspoon cornstarch; Pinch of salt; 2 eggs, separated; ¼ cup heavy or whipping cream; ¼ cup heavy or whipping cream; 2 tablespoons slivered smoked salmon; ¼ cup freshly grated Parmesan cheese

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Don’t wait for dinner—make these soufflés on a lovely Sunday morning. Or buy some great Irish smoked salmon and serve them as a late-supper treat after all the Saint Patrick’s Day festivities have quieted down.

Ingredients

¼ cup freshly grated Parmesan cheese
2 eggs, separated
¼ cup

Starter
Supper
Pescatarian

Method

Preheat the oven to 375°F.
Butter four individual (5-ounce) ovenproof ramekins. Coat the bottom and sides with grated cheese, and shake out any excess.
In a mixing bowl stir together the egg yolks, cream, salmon, chives, lemon zest, cornstarc