Smoked salmon soufflés

These are easy to make and impressive soufflés. The smoked salmon adds a nice fishy and salty note to the dish. The quantities in this recipe are perfect for 6 small soufflés as a starter or 2 as a main.


Cheese soufflé mixture

3 slices of good quality smoked salmon


  1. Preheat the oven at 210C
  2. Make the cheese soufflé mixture as per instructions here.
  3. Cut the smoked salmon in small pieces and add to the soufflé mixture during the step where the whites are incorporated to the cheese sauce.
  4. Melt about 10g of butter and brush it inside the ramequins (brush the sides of the ramequins from bottom to top in a straight line so that the soufflé rises easier)
  5. Bake for 25 to 30 minutes for small ramequins or 40 minutes for big ones. Do not open the oven while the soufflés are cooking or they will collapse!
  6. Serve at once accompanied with a salad.

2 Responses to Smoked salmon soufflés

  1. Ton soufflé est particulièrement réussi et j’ai un coup de coeur pour tes ramequins !!!!

  2. Bonne idée tous comme tes croques soufflés ! bonne journée, bises !

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