Smoked Salmon Souffle

The easiest twice baked award winning smoked salmon soufflé we've come across.

  1. Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste.
  2. Heat oven to 200C/180C fan/gas 6. Butter 6 x 310ml souffle dishes and line the base with baking paper. Take the mix off the heat and stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix.
  3. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don't worry if they sink.
  4. When ready to serve, very carefully turn the souffles out of their dishes, peel off the lining paper and place on squares of baking paper.
  5. Top with a spoon of creme fraiche and bake for 10 to15 mins at 200C/180C fan/gas 6 until the souffles start to puff up.


  • Author: The Cornish Fishmonger
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 6


  • 100g smoked salmon, chopped
  • 45g butter
  • 30g plain flour
  • 310ml milk
  • 4 tsp creme fraiche
  • 90g Philadelphia cheese
  • 1 tsp chopped dill
  • 3 large eggs, separated
  • Zest of half a lemon