Smoked Salmon Souffle

READY IN: 1hr 20mins
Recipe by twissis

DH & I love salmon (fresh & smoked) & I have a cookbook devoted to it. This is the 2nd of 2 recipes I found at & Pat Dazis of Charlotte, N.C. was acknowledged. Times & serving sizes have been estimated. IMO this recipe will serve 6-8 as a starter or 3 as a main course. Enjoy!

Top Review by MsPia

Very good! I did not add the salt and I'm very happy about it because my souffle was very salty. Perhaps is was the kind of smoked salmon I bought. I agree with twissis about the servings,6-8 as a starter. I don't think I would have it as a main course. I will definitely make the souffle again but I would add some heavy cream to make it smoother and less salty. I might need to add some extra whipped egg whites. Would love to try the same recipe with smoked trout. Thank you twissis. Great PAC choice.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Mix butter, milk & bread. Stir in salmon, egg yolks, lemon juice, onion, salt & pepper. Beat egg whites till stiff & fold into salmon mixture.
  3. Pour into greased 1 1/2 qt casserole dish, sprinkle w/paprika & bake uncovered for 1 hour.
  4. NOTE: If served as a starter, I favor the use of ramekins or sml individual souffle dishes, but watch carefully as I do not know how this will chg cooking time.
  5. HINT: To easily shave smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use you sharpest knife to shave very thin slices. Then dice them into sml pieces for this recipe.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a