Christmas smoked salmon soufflés - Pregnancy

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Christmas smoked salmon soufflés

Christmas appetisers


  • 50g (1¾oz) of butter
  • 50g (1¾oz) of plain flour
  • 300ml (½ pint) of milk
  • 100g (3½oz) of full-fat cream cheese
  • 1 level tbsp of chopped fresh dill
  • 200g of smoked salmon
  • 3 large eggs, separated
  • Zest of ½ a lemon
  • Freshly ground black pepper
  • 1-2 tbsp of horseradish sauce
  • 3 tbsp of crème fraîche
  • Sprigs of dill
  • Quartered lemon slices
  • Caviar or fish roe (optional, if your pregnant it’s best to skip these ingredients)
  • 6-8 ramekin dishes, well buttered and base-lined with baking parchment


1. Preheat your oven to 180°C/350°F/gas mark 4.
2. Melt the butter in a pan and add the flour. Then gradually add the milk, beating well between each addition to create a smooth sauce.
3. Simmer the sauce for a few mins, then remove the pan from the heat and stir in the cream cheese and dill.
4. Cut 6-8 narrow strips of smoked salmon, long enough to wrap around the ramekin dishes  and set those pieces of salmon to the side. Chop up the remaing salmon.
5. Whisk the egg whites until stiff. Separately beat the egg yolks into the sauce one at a time.
6. Fold in the egg whites, chopped salmon, lemon zest and pepper.
7. Place the ramekin dishes in a roasting dish and pour boiling water around them so that it is about halfway up the sides of ramekins.
8. Pour the mixture evenly into each ramekin dish.
9. Bake in the centre of the oven for about 15-20 mins, until the soufflés have puffed up and just set.
10. Remove the soufflés from the oven and leave them to cool for a few minutes. Once cool, turn them out on to a board or plate and leave to cool.
11. Spread some horseradish sauce over one side of the smoked salmon strips that you set aside in step 4, and wrap one around each soufflé, the horseradish should stick each salmon strip to the soufflés.
12. Preheat the oven to 190°C/375°F/gas mark 5 and place the soufflés on a baking sheet lined with baking parchment and bake in the oven for another 12-15 mins or until they start to puff up.
13. As the soufflés continue to bake, stir the remaining horseradish sauce into the crème fraîche.
14. Remove the soufflés from the oven and serve each with some horseradish crème spooned on top and garnished with a sprig of dill, a quartered slice of lemon and a little caviar or fish roe if desired.
15. Serve immediately. You can serve them with salad leaves drizzled with olive oil if you wish.

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