This lovely dish can be served year-round, for lunch or dinner. Your guests will be impressed with this Salmon Soufflé on a chilly October evening, as it is rich and warming.
I discovered Scheurebe wines from Germany recently. They are a good addition to Rieslings that we usually get from that region. Wine from Weingut Pfeffingen winery is especially delicious. My husband found a bottle at the “Last Bottle Deal” rack in our local wine store. That is the only way to get it locally without feeling guilty for paying the full price. He spoiled me with good wine and I like it. The freshness and crispiness of Rieslings combined together with the intense aromas of Scheurebe was a perfect pairing for the Salmon Soufflé that I made last night. We had an incredible evening full of romantic talks and many laughs.
- For the poached salmon:
- 2 (about 12 oz.) skinned salmon fillet
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 2 Tbsp. dry white wine
- 1 tsp thyme
- For the soufflé:
- 2 Tbsp. butter
- 2 Tbsp. shallots, chopped
- 3 Tbsp. all-purpose flour
- sea salt and freshly ground pepper
- 1 cup whole milk
- 4 egg yolks
- 5 egg whites
- 1 Tbsp. fresh parsley, chopped
- 2 Tbsp. fresh dill, chopped
- 3 Tbsp. grated Gruyère cheese
To poach salmon, fill medium shallow saucepan or skillet with enough water to cover about two-thirds of the salmon fillet. Bring water to a gentle boil over medium heat. Add the wine, thyme, salt, pepper and salmon, cook 10 minutes or until salmon just begins to flake. Remove salmon from poaching water and cool. Flake into bite-sized pieces.
Meanwhile, heat oven to 400°F. Get ready 4-6 ramekins, I didn't grease mine.
Melt the butter in heavy medium saucepan over medium heat. Add shallots and cook 2 to 3 minutes or until translucent. Whisk in flour, and season with pepper and salt. Gradually whisk in milk in steady stream. Reduce heat to low and continue whisking until smooth. Simmer, stirring occasionally about 5 minutes or until sauce is very thick. Remove pan from heat. Whisk in egg yolks until smooth and creamy. Whisk in parsley and dill and let cool slightly. Gently stir in cheese and salmon.
Place egg whites in a large bowl and beat at medium-high speed until stiff but moist peaks form.
Stir one-fourth of the beaten egg whites into salmon mixture. Carefully fold in remaining egg whites. Divide mixture among ramekins and bake 5 minutes. Reduce heat to 375°F. Continue baking 15 to 20 minutes or until soufflé is puffy and golden brown, and a wooden skewer inserted in center comes out clean. Serve immediately.