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Smoked salmon soufflés

Aragula salad


Total: 40 min


20 min


20 min


2 servings
  • 120 g Salmon, smoked
  • 2 Eggs
  • 40 g ricotta cheese
  • 30 g Butter
  • 150 mL Milk, 2%
  • 4 tablespoon Crème fraîche
  • 15 g Wheat flour (patent)
  • 320 g mesclun
  • 1 tablespoon Dill
  • 0.5 Lemon
  • 30 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Preheat the oven to 400 °F.
  • Cut the salmon into small pieces.
  • Melt the butter in a saucepan; add the flour and the milk.
  • Cook while stirring constantly until the mixture thickens.
  • Gradually add the ricotta followed by the dill.
  • Add salt, pepper and mix well.
  • Lightly butter 4 small soufflé ramekins.
  • Separate the eggs.
  • Add the yolks to the preparation followed by half of the diced salmon and the lemon juice.
  • Whisk the egg whites until stiff in a salad bowl and incorporate gently in the preparation.
  • Fill the ramekins and cook for 15 minutes in a bain-marie until the soufflés are puffed up and golden.
  • In the meantime, make the salad: wash and dry the mixed greens.
  • Put in a salad bowl and mix with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Add salt and pepper.
  • Take the soufflés out of the oven and leave to cool a little (do not worry if they go flat).
  • Serve the soufflés topped with the remaining diced salmon and a little crème fraîche along with aragula salad.

Recipe tips

  • Vary your menu for more pleasure and balance.