A light, airy salmon souffle at 273 calories. Classic French technique with poached salmon folded through.
Salmon Souffle takes the delicate technique of a classic French souffle and fills it with flaked salmon for a genuinely elegant dish. A soy flour and cream base is enriched with egg yolks and salmon, then lightened with stiffly whisked egg whites before baking to a golden, puffed finish. At 273 calories and 5 WW Classic Points per serving, this is a beautiful centerpiece for a light lunch or an elegant starter.
Recipe Info
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Calories per serving: ~273
Nutrition per Serving (Estimated)
Protein: 13.6g | Fat: 23g | Carbohydrates: 4g | Fiber: 0.5g
WW Classic Points: Approximately 5 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 30g / 1oz butter, divided
- 3 tablespoons soy flour
- 1 teaspoon salt
- 250ml / 9 fl oz double cream, heated
- 250g / 9oz salmon fillet, poached and flaked, or canned salmon, drained and boned
- Salt and cayenne pepper, to taste
- 3 eggs, separated
- 4 teaspoons fresh lemon juice
Instructions
- Preheat the oven. Heat the oven to 200C / 400F / Gas Mark 6.
- Prepare the dish. Grease the bottom and sides of a souffle dish with half the butter. Place in the refrigerator until ready to use.
- Make the roux. Melt the remaining butter in a saucepan over low heat. Stir in the soy flour and salt. Whisk vigorously for a full minute to cook the flour and avoid a raw, floury taste.
- Add the cream. Add the heated double cream to the saucepan and continue cooking, whisking constantly, until the mixture thickens noticeably. Remove from the heat and allow to cool slightly.
- Add the salmon. Stir the flaked salmon into the cooled base along with salt and cayenne pepper to taste.
- Incorporate the eggs. Beat the egg yolks and carefully blend them into the salmon mixture. In a separate clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the salmon mixture along with the lemon juice, being careful not to deflate the whites.
- Bake. Pour the mixture into the prepared souffle dish. Set the dish in a roasting tin filled with hot water and bake for about 35 minutes, until firm and well risen. Serve immediately, as souffles begin to deflate soon after leaving the oven.
Serving Suggestions
- Serve immediately straight from the oven, as souffles are best enjoyed fresh
- Pair with a simple green salad dressed with lemon and olive oil
- A side of steamed asparagus complements the delicate salmon flavor beautifully
- Offer with a slice of crusty bread for a more substantial lunch
- A chilled glass of dry white wine makes this an elegant light meal
Tips and Variations
- Whisking the egg whites to stiff, glossy peaks is essential for a good rise. Ensure the mixing bowl is completely clean and free of any grease.
- Fold the egg whites in gently using a large metal spoon, working in a figure-eight motion to preserve as much air as possible.
- The water bath, known as a bain-marie, helps the souffle cook gently and evenly, reducing the risk of overcooking the edges before the center sets.
- Do not open the oven door during baking, as a sudden temperature change can cause the souffle to collapse prematurely.
- Fresh poached salmon gives the best flavor, though good-quality canned salmon works well as a convenient substitute.
Why This Recipe Works
The classic souffle technique relies entirely on whipped egg whites for its dramatic rise, and this recipe respects that carefully at every step. The roux and cream base provides structure and rich flavor, while gently folding in stiffly whisked whites introduces the air pockets that expand in the oven’s heat to create the souffle’s signature puffed texture. Salmon adds both protein and a subtle richness that makes this feel far more substantial than a typical vegetable souffle, while remaining light enough to serve as a starter or a lunch main.
Storage
Souffles do not hold or reheat well and are best enjoyed immediately after baking. If necessary, leftover souffle can be refrigerated for up to 1 day, though the texture will be denser once cooled.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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