Souffles in general are a preparation that has a bad reputation because it is complicated. It’s true that sweet soufflés are delicate, but savory soufflés, like those with cheese or smoked salmon, are a little simpler than sweet soufflés and are delicious. For a special celebration you can take the risk, because if you succeed, you will definitely remember your success. They will put it on your tombstone: this one made a delicious soufflé in the year of the Lord so-and-so.
There are several techniques for the base of a savory soufflé; In this formula, the base is béchamel mixed with egg yolk and aerated with beaten egg whites. As he says Gastronomy Larousse“Under the effect of heat, the water contained in the mixture vaporizes, so the volume of the preparation rises and swells, which must be served immediately, before falling. A soufflé must never wait.”
Remember this last sentence: the base can be prepared some time in advance, but the egg whites must be whipped immediately and the soufflés cooked immediately; This requires planning and knowing how to properly whisk and mix egg whites.
Difficulty: You must already be seated to receive the soufflé in all its splendor
Ingredients
For 6 individual soufflés
- 40g butter
- 25g flour
- 300g of milk
- 85 g cream cheese
- 2 tbsp. fresh chives or dill
- 3 eggs, separated into yolk and white
- 80g smoked salmon (plus a few extra pieces for garnish)
- A good pinch of nutmeg
- Salt
- Black pepper
- A little breadcrumbs and extra butter for the molds
Instructions
Melt the butter in a pan over low heat, add the flour and toast lightly, stirring with a wooden spoon or whisk.
Add the hot milk little by little, stirring vigorously, and cook for a few minutes, stirring over low heat, until the béchamel thickens (if lumps appear, use the hand mixer and that’s it).
Remove from heat and add cheese by spoonfuls. Season with pepper and a little salt, but keep in mind that the smoked salmon contributes to the saltiness of the mixture.
Heat the oven to 200°C with top and bottom heat/180°C with rotating heat.
Grease six 150ml soufflé/ramekin molds (or flan bowls) with plenty of butter and, only if you want to eat them out of the mold, line the bottom of each with a small round of baking paper to make the task easier. Sprinkle the walls with breadcrumbs.
Once the béchamel has cooled, add the previously separated egg yolks, add the sliced smoked salmon, chives/dill and nutmeg.
Before continuing, prepare a bain-marie for the oven. Put a dish inside the oven in which all the molds fit and put water to boil so that it will be hot when we have the soufflés ready to put them in the oven.
Beat the egg whites until they are firm and gently incorporate them into the salmon and yolk mixture, using a spatula and gentle, enveloping movements so as not to lower them.
Divide the soufflé mixture into the prepared molds, up to about ¾ of the way up.
Carefully and proceeding quickly, place the mussels in the dish we have in the oven and pour boiling water into the dish until it covers the mussels by half their height.
Close the oven and cook the soufflés in a bain-marie for 15-20 minutes until they rise and turn golden.
Remove the soufflés from the oven and serve immediately with a piece of smoked salmon on top and other herbs sprinkled on top.
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