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Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 25 minutes
Cooking time: 40 minutes
Totaltime: 1 hour 5 minutes


  • 2 ounces butter
    1 tablespoon shallots, minced
    1/2 cup dry white wine
    2 ounces flour
    1 1/2 cups milk, scalded
    1/4 teaspoon white pepper, ground
    1/8 teaspoon nutmeg
    8 ounces smoked salmon, chopped
    4 ounces mushrooms, diced
    1 ounce butter
    5 egg yolks
    5 egg whites
    1/4 teaspoon cream of tartar
    1 tablespoon butter, softened
    1 tablespoon flour


  • Preheat the oven to 350 degrees.
    Melt butter in a saucepan. Add shallots and wine. Reduce over medium heat until wine is almost evaporated. Stir in the flour and cook over medium heat for 5 minutes. Pour the milk in the roux. Whisk and heat until the sauce thickens and comes to a boil. Season with pepper and nutmeg.
    Mix in the chopped salmon and the mushrooms sauteed in butter. Stir in the egg yolks. In the bowl of a mixer, combine the egg whites with cream of tartar and whip the egg white mix until medium firm. Fold into the salmon mixture. Butter and flour a 7 inch (17.5 cm) round souffle mold.
    Spoon the souffle mix into mold.
    Bake 30 minutes at 350 F.(180 C). Serve immediately.
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Smoked salmon soufflé

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