Smoked Salmon Soufflé

Smoked Salmon Soufflé

A light and airy baked dish of eggs and smoked salmon.

2 servings
Preparation 20 min
Cooking 15 min

280 calories per serving 


1 1/2 tbsp margarine non-hydrogenated   20 g
1/2 shallots   20 g
2 1/2 tbsp cornstarch   20 g
3/4 cup milk, partly skimmed, 2%   200 mL
6 slices smoked salmon, finely chopped   80 g
4 tsp tomato paste   20 mL
1 pinch nutmeg    
2 eggs size large    
  ground pepper to taste    
1 pinch salt [optional]   0.1 g

Before you start

These soufflés are cooked and served in individual porcelain moulds. Choose round ones with 5-6 cm high vertical sides, and an internal diameter of 12-13 cm, which will contain about 500 ml or 2 cups when 3/4 full. The high vertical sides will contain the soufflé's up and down movements, while cooking and cooling, and avoid spilling.

The secrets for success are: 1) use eggs at room temperature, 2) avoid any trace of egg yolk in the egg whites, while separating them, and 3) refrain from opening the oven door too early.

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 160°C/325°F. Grease the moulds.
  2. Heat the margarine in a saucepan using low heat. Add the shallot, then sauté 2-3 min until soft. Add the cornstarch while stirring until a paste is obtained. Pour in the milk, very slowly, stirring constantly. Cook for 4-5 min, with occasional stirring to avoid lumps.
  3. Incorporate the chopped smoked salmon and tomato paste (for a nicer pink colour), gradually, using a wooden spoon. Add the grated nutmeg, salt (pay attention: smoked salmon is rather salty!), and pepper to taste.
  4. Separate the egg whites and yolks carefully, taking care not to let any egg yolk mix with the egg whites. Remove the pan from the heat and add the yolks. Mix, then set aside.
  5. In a separate bowl, using an electric mixer, beat the whites to form soft peaks. Incorporate the whites into the milk-yolk mixture, blending gently, using a spatula.
  6. Distribute the mixture into the buttered moulds. Clean any drops on the inner sides: the soufflé will rise evenly if it has no obstacles on the inside of the dish.
  7. Put the moulds in the oven. After about 15 min, the soufflés will be golden and ready. To verify, you can insert a toothpick into it. If it comes out clean, the soufflé is ready.


Serve without delay. Enjoy the view for a couple of minutes before eating: it is still too hot and a bit too runny to eat it right away.

Recommended side dishes

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)


% DV*

* DV = Daily Value




15 g

23 %

Saturated 4 g
+ Trans 0.2 g

21 %


210 mg


450 mg

19 %


18 g

6 %


1 g

3 %


7 g


18 g

Vitamin A

50 %

Vitamin C

6 %


15 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: ½ serving
Milk and Alternatives: ½ serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar
Source of :
Calcium, Copper, Iron, Magnesium, Omega-3, Vitamin B1, Vitamin B6, Vitamin K, Zinc
Good source of :
Folacin, Phosphorus, Potassium, Vitamin E
Excellent source of :
Niacin, Pantothenic Acid, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D

More info

This recipe is in the following categories: Eggs | First courses/Appetizers | Main courses/Entrées | Diabetes-friendly | Halal | High Vitamin D | Kosher | Source of Omega-3 | Bake

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!