Cheese soufflé with avocado, smoked salmon, and yogurt sauce
When I discovered this avocado combination in a soufflé, I was curious to see how it would turn out. I'm used to using avocado mainly in sandwiches, but I hadn't tried it in the oven until now. Here, I added some cream cheese and topped it with a bit of smoked salmon, plus a simple yogurt sauce with cucumber and herbs. The result was a light green soufflé that was anything but boring in flavor. Quick Info Total time: approximately 45-50 minutes Preparation time: 20-25 minutes Baking time: 25 minutes Servings: 4 Difficulty: medium Recipe type: main dish or brunch Ingredients For the soufflé: 4 large eggs 4 tablespoons flour 1 teaspoon baking powder 1 ripe avocado Zest of 1 lime Juice of ½ lime Salt, to taste 4 large tablespoons cream cheese (cottage cheese or similar) 2 tablespoons olive oil For the topping: 100 g smoked salmon Freshly ground pepper Rosemary leaves (or mint or basil, if available) 2 tablespoons olive oil For the sauce: 200 g full-fat Greek yogurt 1 pickled cucumber, finely chopped 2 garlic cloves Salt, to taste Mint or basil leaves (fresh or dried) 1-2 tablespoons olive oil 2 tablespoons lime juice Instructions 1. Separate the eggs. Whisk the egg whites with a pinch of salt until stiff peaks form. 2. Mix the flour with the baking powder. 3. Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Place the avocado in a food processor or blender bowl. 4. Immediately pour the juice from half a lime over the avocado to prevent oxidation. Blend until you get a smooth puree. 5. Add the cream cheese, egg yolks, lime zest, salt to taste, and 2 tablespoons of olive oil to the processor. Blend everything until well combined. 6. Gently fold the avocado and cheese mixture into the whipped egg whites using a spatula, making wide motions to avoid deflating the egg whites. 7. Add the flour and baking powder mixture, again using gentle motions. 8. Grease a tart pan with a little olive oil and sprinkle with flour. Pour the soufflé mixture into the pan and level it out. 9. Place pieces of smoked salmon on top, sprinkle with pepper and rosemary leaves (or any other herbs you have). If desired, you can also use fresh mint or basil. 10. Place the pan in a preheated oven at 170-180°C for 25 minutes. 11. After 10 minutes of baking, remove the pan and drizzle the soufflé with 2 tablespoons of olive oil. Return it to the oven until the time is up and the soufflé is lightly golden. 12. Remove the soufflé and let it cool for 5-10 minutes before slicing. 13. For the sauce, finely chop the pickled cucumber. Crush the garlic. Mix them with the yogurt, mint or basil leaves, salt, olive oil, and lime juice. Taste and adjust the salt if needed. 14. Serve the soufflé in portions, with the yogurt sauce on the side. It also pairs well with a simple salad of raw vegetables. Why I Make This Recipe Often I combine avocado and cream cheese quite often, especially in sandwiches, but in this soufflé, the texture and fresh lime flavor make it special. The recipe isn't complicated, it's relatively quick, and I can use leftover ingredients from the fridge. The soufflé doesn't deflate much as it cools, and the green color remains quite pleasant even after baking. I love that it works for a casual meal, not just as an appetizer. Tips and Variations Tips Use well-ripened avocado so it purees smoothly without any hard bits. The egg whites should be beaten firmly to give the soufflé volume. Do not mix aggressively when folding in the egg whites to avoid losing air. If the soufflé browns too quickly in the oven, you can cover the pan with parchment paper for the last 5-10 minutes. Substitutions Cream cheese can be replaced with ricotta or cottage cheese. Rosemary can be swapped with mint or basil, depending on what you have on hand. You can use any type of smoked salmon; the shape doesn't matter. Variations If you want a fish-free version, skip the salmon and just add herbs on top. For a more intense flavor, add a bit of aged cheese to the mixture. You can also add a few drops of lemon juice to the yogurt sauce if you don't have lime. Serving Ideas The soufflé goes well with the yogurt sauce and cucumber, but also with a simple salad of greens or raw vegetables. It can be sliced and eaten cold, for breakfast or as a snack. Frequently Asked Questions Can I make the soufflé without salmon? Yes, you can skip the salmon if you don't have it or prefer not to use fish. Just add herbs on top. Can I use regular yogurt instead of Greek yogurt? Greek yogurt has a creamier consistency. If you use regular yogurt, drain it a bit before making the sauce. What type of cream cheese should I use? I used cream cheese from Lidl, but any fresh, unsalted cheese, like cottage cheese or ricotta, will work. Can I make the soufflé ahead of time? It's best served fresh, but it remains good if you reheat it gently in the oven or microwave. How do I know when the soufflé is done? It should be lightly browned on top and not liquid in the center. You can gently press with your finger to see if it springs back. Nutritional Values Estimation for one serving (out of 4): Calories: 330-370 kcal Protein: 19-21 g Fat: 23-25 g Carbohydrates: 13-15 g The yogurt sauce and salmon increase the protein and fat content. Values are approximate and depend on the brand of cheese and type of yogurt used. Storage and Reheating The soufflé can be stored in the fridge for 1-2 days in a sealed container. It can be reheated in the oven or microwave. The texture remains good and it doesn't deflate much as it cools, but it's best eaten fresh. The yogurt sauce should be stored separately in the fridge for up to 2 days.
Preparation
For the soufflé: separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt until foamy. Mix the flour with the baking powder. Cut the avocado in half, remove the pit, and using a teaspoon, scoop out the flesh and place it in a food processor. Immediately add the juice of half a lime to the avocado and start the processor to puree the fruit well. Add the cheese, egg yolks, grated lime zest, salt to taste, and 2 tablespoons of olive oil. Mix all the ingredients well, add them to the egg white foam, and gently fold to avoid deflating the egg whites. Add the flour with the baking powder and mix lightly with a whisk. Pour the mixture into a tart pan greased with a little olive oil and dusted with flour. On top of the soufflé batter, place pieces of smoked salmon, pepper, and rosemary leaves (I would have preferred fresh mint or basil, but I didn’t have any). Place the pan in a preheated oven at 170-180 degrees for 25 minutes. After 10 minutes, when the soufflé has taken on a bit of color, remove the pan and drizzle the soufflé with 2 tablespoons of olive oil. Return to the oven until the time is up and it becomes lightly golden. For the sauce: finely chop the cucumber, crush and peel the garlic, and mix them with the thick yogurt, mint or basil leaves (I used dried mint), salt to taste, and 1-2 tablespoons of olive oil and lime juice. Let the soufflé cool, portion it, and serve with the yogurt sauce. Enjoy your meal!!! The soufflé retains its pistachio color during baking (I hope it shows in the pictures) and pairs just as well with your favorite raw salad.
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