This delicious and very creamy salmon soufflé recipe is great for using up leftovers. If you cook salmon the night before you can transform it into this mouth-watering dish which makes the perfect starter recipe if you’re having a dinner party or a tasty, light dinner recipe served with steamed vegetables and new potatoes for a healthy twist. Topped with a crisp Parmesan topping this dish is sure to please.
- 30g Parmesan, finely grated
- About 150g cooked leftover salmon
- 2 large eggs, separated
- Salt and ground black pepper
- 125g soft goat’s cheese
- 3 tbsp double cream
- 3 ovenproof dishes about 300mlcapacity, well-buttered
Set the oven to 200°C/400°F/Gas Mark 6. Sprinkle the Parmesan into the dishes and shake them, so that the cheese coats the base and sides. Tip out the excess cheese and put to one side. Put the flaked fish in the dishes.
Whisk the egg whites, with a pinch of salt, to stiff peaks.
In another bowl, using the same beaters, whisk the yolks with the goat’s cheese, cream and the reserved Parmesan and season.
Stir about one third of the egg whites into the cheese mixture, then fold in the rest. Divide the mixture between the dishes.
Put on a baking sheet and bake for 12-15 mins, until puffed up and golden. Serve immediately with the leftover pesto sauce.
Top tip for making Salmon soufflé
This recipe will stretch to 4 servings in 200ml ramekin dishes.