Summer Menu in the Winter: Salmon Souffle

[a_boleyn]

I wanted to post something new today to balance out THREE molten chocolate cake posts over the course of a week, and I've had this on the menu plan since the weekend. (My plans for home made pizza have been pushed back too

Comments

[delphipsmith]

Any post that includes the words "interior shots of souffle" gets my vote. This looks amazing. We have a nice chunk of smoked salmon (gift of Mom at Christmas) in the fridge, I might try it with smoked salmon for a little more oomph.

Speaking of intense flavors, I have recently discovered Better Than Bouillon broth bases. Have you tried them? They're awesome because you can adjust the strength by adding more or less concentrate, and because it keeps in the fridge for like six months.

[a_boleyn]

Smoked salmon is used in a lot of the souffles but I didn't have any in my freezer and I'm under a moratorium for buying non-essentials as part of my pantry clearance.

The broth bases are an interesting pantry addition ... for the future. :)

[delphipsmith]

What is this "pantry clearance" of which you speak lol

[a_boleyn]

... sigh ...

Something I'm going to get done even if it kills drives me crazy. :)

[ext_1117662]

It's summer here and I'm definitely 'in' on this one!

[a_boleyn]

Frittatas, quiches, souffles ... amazing variety of dishes from eggs, cheese and veggies/meats.

The best part of this recipe is that you can make it for as many or as few people as you want by doing some simple math based on: 1 tbsp flour, 1 tbsp butter, 1 egg, 1 oz cheese, 1 oz meat/cooked veg and 1/3 cup of milk per portion.

[ext_2283238]

I Do love a soufflé Maria and making it salmon sounds and looks wonderful, what a great idea. Yes, I do hear you about the snow, it's been crazy here too. Tomorrow we are expecting a lot of rain which ordinarily wouldn't be bad but they fear flooding because the ground is still frozen and the water has no where to go. Oh joy!
Eva http://kitcheninspirations.wordpress.com

[a_boleyn]

Same here, Eva. Rain and melting with no place for the water to go as the drains and gutters are clogged. If it freezes overnight, it's going to be pretty bad. No point in putting salt down before the freeze as there's so much water everywhere we'd just be making a big pool of salty brine.

[anonymous]

It looks delicious, though I had nothing against more molten cakes ;-) Sissi (http://www.withaglass.com)

[a_boleyn]

Since I had to eat all the previous cakes, I'm getting a bit overwhelmed.

[ext_877277]

I never made a soufflé before - I remember my mother making a strawberry soufflé once which turned out very well... not even sure if I've tried a savoury one before actually. Sounds good though... salmon is a very nice idea for such a dish I think... the flavours would go together very well.

[a_boleyn]

Thank you. I hope to make a chocolate souffle and a fruit one (strawberry with fresh strawberries in season would be great I think) soon. I was going to make the chocolate version last week but I suffered from chocolate overload after eating FOUR molten chocolate cakes. Even though I made only a half batch (2 cakes) the first time, I had to repeat the experiment to get my timing right (I was on a roll and didn't want to wait) and then, of course, I had to eat the results. :)