Twice-baked smoked salmon souffle with horseradish cream recipe

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serves: 6 - 8
Skill: medium
Prep: 20 min
Cooking: 35 min

Nutrition per portion

Calories 261 kCal 13%
Fat 20g 29%
  -  Saturates 11g 55%

Serve up this salmon souffle as a festive starter for Christmas dinner or at a dinner party. Twice-baked for extra flavour, this dish is sure to impress


  • 50g (1¾oz) butter
  • 50g (1¾oz) plain flour
  • 300ml (½ pint) milk
  • 100g (3½oz) full-fat cream cheese
  • 1 level tbsp chopped fresh dill
  • 200g packet smoked salmon
  • 3 large eggs, separated
  • Zest of ½ a lemon
  • Freshly ground black pepper
  • To serve
  • :
  • 1-2 tbsp horseradish sauce
  • 3 tbsp crème fraîche
  • Sprigs of dill
  • Lemon slices, quartered
  • Caviar or fish roe
  • Salad leaves
  • Olive oil, for drizzling
  • 6-8 ramekin dishes, well buttered and base-lined with baking parchment


  • Set the oven to 180°C/350°F/Gas Mark 4.

  • Melt the butter in a pan and add the flour, then gradually add the milk, beating well between each addition to give a smooth sauce. Simmer the sauce for a few mins, then remove the pan from the heat and stir in the cream cheese and dill.

  • Cut 6-8 narrow strips of smoked salmon, long enough to wrap around the ramekin dishes, and reserve them, then chop the rest of it.

  • Whisk the egg whites until stiff. Beat the egg yolks, one at a time, into the sauce, then fold in the egg whites, chopped salmon, lemon zest and pepper.

  • Place the ramekin dishes in a roasting dish and pour boiling water around them, to come about halfway up the sides of ramekins. Bake in centre of the oven for about 15-20 mins, until the soufflés have puffed up and just set.

  • Remove the soufflés from the oven and leave them to cool for a few minutes. Turn them out on to a board, or plate, and leave to cool.

  • Spread some horseradish sauce over one side of the smoked salmon strips, and wrap one around each soufflé, with the horseradish sticking them to the soufflés.

  • Set the oven to 190°C/375°F/Gas Mark 5. Place the soufflés on a baking sheet lined with baking parchment and bake in the oven for 12-15 mins, or until they start to puff up.

  • Meanwhile, stir the remaining horseradish sauce into the crème fraîche.

  • Remove the soufflés from the oven and serve each with some horseradish crème spooned on top and garnished with a sprig of dill, a quartered slice of lemon and a little caviar or fish roe. Serve immediately with salad leaves drizzled with olive oil.

Top tip for making Twice-baked smoked salmon souffle with horseradish cream

The soufflés can be prepared a day in advance up to the end of Step 7.

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