Smoked salmon and mint cheese soufflé
The cheese soufflé with smoked salmon and mint is based on a recipe found at Metro, which I adapted to my taste. I kept the creamy cheese base but added smoked salmon cream and fresh mint. In the oven, the mixture binds together, remaining soft inside while forming a golden crust of Emmental and cheddar on top. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: 20 minutes Oven temperature: 170°C Servings: not specified; the quantity can be placed in a tart pan or individual molds Difficulty: medium Recipe type: savory soufflé with cheese, smoked salmon, and mint Ingredients For the soufflé mixture 2 eggs 1 tablespoon butter 1 tablespoon olive oil 1 heaping tablespoon flour 200 ml milk 80 ml cooking cream Salt, to taste 50 g grated Emmental 3 tablespoons smoked salmon cream For the smoked salmon cream Smoked salmon Fresh Delaco cheese Salt Butter Fresh mint For the molds Oil, for greasing Flour, for dusting For the crust 50 g grated Emmental 50 g sharp cheddar For garnish Fresh mint leaves The quantities for the smoked salmon cream are not specified in the original recipe. Use the mentioned ingredients until you achieve a smooth cream, then add 3 tablespoons to the soufflé mixture. Preparation steps 1. Separate the egg whites from the yolks. Place the egg whites in a bowl and beat them until stiff with a pinch of salt. Set the foam aside until the cheese base and sauce have cooled. 2. Put the butter and olive oil in a pan. When the butter has melted, add the flour and mix well with a whisk, ensuring there are no lumps. 3. Gradually pour in the warm milk while continuously whisking. Do not add all the milk at once. This way, the sauce will blend more easily. 4. Allow the sauce to come to a boil until it thickens. Keep stirring, especially at the bottom of the pan, to prevent the flour from sticking. 5. Add the cooking cream, salt to taste, and the 50 g of grated Emmental. Then incorporate the egg yolks one at a time, mixing after each addition. 6. Remove the pan from the heat and let the sauce cool. It is important not to add the egg whites while the base is hot, as they can lose their air and the texture of the foam will change. 7. Prepare the smoked salmon cream if it is not already made. Place the smoked salmon in a food processor, add the fresh cheese, salt, butter, and fresh mint, then blend until you obtain a cream. 8. Once the cheese sauce has cooled, add the 3 tablespoons of smoked salmon cream and the egg white foam. Gently fold in with wide movements to retain as much air in the egg whites as possible. 9. Grease a tart pan or individual tart molds with oil and dust them with flour. Pour the mixture into the molds without filling them to the brim. 10. Mix the Emmental and cheddar for the crust, then sprinkle the cheeses over the mixture. 11. Bake the soufflé in the preheated oven at 170°C for 20 minutes. The surface should be covered with a golden cheese crust. 12. Serve the soufflé warm, garnished with fresh mint leaves on top. Why I make this recipe often I love the combination of the creamy cheese base, the salty flavor of the smoked salmon, and the fresh aroma of mint. It’s a great recipe when I want to use pre-prepared smoked salmon cream, and the base is made from simple ingredients. The soufflé is best served immediately after baking when the cheese crust is golden and the inside remains soft. Individual molds are practical if you want to serve it in separate portions, but the recipe can also be made in a tart pan. Tips Let the cheese sauce cool before adding the egg white foam. This step helps maintain the soufflé’s volume. The milk should be added warm and gradually while whisking. If poured in all at once, the sauce can become more difficult to blend. Gently fold in the egg whites without vigorous mixing. The goal is to avoid losing all the air accumulated during beating. Salt should be added carefully. The smoked salmon, Emmental, and cheddar already have a salty taste, so it’s better to adjust the sauce gradually. Do not open the oven in the first few minutes of baking to allow the soufflé to set. The recipe indicates a baking time of 20 minutes at 170°C. Substitutions The Emmental used in the sauce and for the crust can remain the same, as it appears in both parts of the recipe and contributes to both flavor and creamy, golden texture. For the smoked salmon cream, fresh Delaco cheese is used, according to the original recipe. A specific quantity is not indicated for this part, so I cannot provide an exact proportion for substitution. Variations You can prepare the soufflé in a single tart pan or in individual molds. The quantity of the mixture is the same, and the choice depends on how you want to serve it. If you prepare the smoked salmon cream in advance, you can keep it until you make the cheese sauce, then add the 3 tablespoons to the cooled mixture. For the crust, Emmental and sharp cheddar are used. The cheddar adds a stronger flavor, while the Emmental browns nicely and binds well with the cheese base. Serving ideas Serve the soufflé warm, immediately after baking, with fresh mint leaves on top. It can be placed in the center of the table in a tart pan or served directly in individual molds. Since it already contains cheese, smoked salmon, and a substantial crust, it doesn't need many additions. Fresh mint is sufficient for garnish and adds a touch of freshness. Frequently asked questions Can I use pre-sliced smoked salmon? Yes. The smoked salmon is chopped in a food processor with the fresh cheese, salt, butter, and mint. The ingredients for the smoked salmon cream are blended until a creamy mixture is obtained. Can I add the egg whites to the hot sauce? It is recommended to wait until the sauce cools. The whipped egg whites incorporate better into a cooled base and retain their air more easily. Can I bake the soufflé in a tart pan? Yes. The recipe allows for the use of a tart pan or individual tart molds. In both cases, they should be greased with oil and dusted with flour before adding the mixture. How long does the soufflé bake? The soufflé bakes for 20 minutes in a preheated oven at 170°C. Can it be served cold? It can be stored and consumed later, but the texture is more pleasant when the soufflé is served warm, immediately after baking. The cheese crust is tastier then, and the inside remains soft and creamy. Nutritional values The values below are estimates and are calculated for the entire quantity of soufflé, as the number of servings and exact quantities for the smoked salmon cream are not specified. For the entire recipe, the estimate is around 1,400-1,700 kcal, depending on the amount of smoked salmon, fresh cheese, and butter used in the smoked salmon cream. Protein: approximately 80-95 g Fat: approximately 105-125 g Carbohydrates: approximately 35-45 g Fiber: low amount, as the recipe does not contain vegetables or whole grains Values per serving can only be calculated after determining how many servings you get and how much smoked salmon cream is actually included in the mixture. The cheeses, cream, butter, and salmon contribute the most to the fat and protein intake. Storage and reheating The soufflé is best fresh, served warm. If leftovers remain, store them in the refrigerator in a covered container and consume them as soon as possible. Since the recipe contains eggs, dairy, and smoked fish, it is not advisable to leave it at room temperature for a long time. When reheating, the texture will not be identical to that right after baking, and the soufflé may lose some volume. Heat it gently until warm in the center, without leaving it too long, so the cheese and egg base do not become dry.
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