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All Day Salmon Soufflé

Salmon Souffle

Salmon Soufflé

A delicious looking souffle post by this blogger reminded me of my favourite savoury soufflé so I thought I’d make one for breakfast today (they are perfectfor any meal I find).

This is not dairy free as I used cheese, but I did use almond milk instead of cream for a lighter recipe and it was delicious.

Taking a photograph before it sank was a different matter!

 

Salmon Soufflé

Ingredients: (Makes two ramakins)

  • 2 large eggs
  • 1 knob of butter or 2 tsp oil
  • 0.5 white onion, finely chopped
  • 40g parmesan cheese, finely grated
  • 100ml almond milk
  • 100g flaked salmon
  • 0.5 tbs chopped fresh thyme (or any herb of your choice)
  • freshly ground black pepper
  • pinch salt

Directions:

  1. Preheat the oven to 200C
  2. Butter the ramekins, dust them with some of the grated parmesan, and place on a baking sheet
  3. Sauté the onions till soft but not browned
  4. Separate the eggs
  5. In one bowl mix half the cheese into the egg yolks
  6. Mix in the flaked salmon, onions, milk, thyme and seasoning
  7. Whisk the egg whites until they form stiff peaks and fold gently into the cheese mixture
  8. Fold in half of the remaining cheese
  9. Pour the mixture into the ramekins and sprinkle over the rest of the parmesan
  10. Bake in the middle of the oven for 10-15 minutes, until puffed up and golden
  11. Serve immediately. It goes well with roasted asparagus
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2 comments on “All Day Salmon Soufflé

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