Thursday, November 7, 2013

Fall Feasts, #2 + GIVEAWAYS

Salmon Soufflé  

this deliciousness comes via Yelena's Melangery
who is a masterful still-life photographer, her
prints are for sale on her etsy site via her blog.

Ladies, nothing can be more impressive than a souffle, right?

You know how everyone is afraid of them collapsing, especially the dessert ones.

I made this at my brother's home years ago with fresh-caught salmon.
I baked it in a large container as we had lots of company,
but making it in the single-serving ramekin is a more beautiful presentation I think.

Don't be afraid.
It's really simple once you realize the egg whites and the salmon are the

most difficult parts.


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 (or more)
  • 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  IMPORTANT
  • 3 Tbsp. grated Gruyère cheese IMPORTANT


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.
   4-6 ramekins, do not have to grease.

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 wooden skewer inserted in center comes out clean. 
Serve immediately.

please hop over to visit Yelena if you don't know her already.
her posts are a feast for the eyes & the tummy.


all this will go the ONE winner

    a copy of
Tish Jett's new book
see right sidebar for a clickable icon


this book is written in Tish's brilliant style and please believe me, there are BIG
tips for every age on how to age beautifully and/or how to maintain your
youth & vigor.


a $100.00 Gift Certificate
to the 

the web shop is filled to the brim with luscious stuff,
some perfect for Christmas gifts 
for the girlfriends,  mothers, aunts, sisters,
neices, daughters, grandmothers & Auntie Mame.


that's the only rule +

leave a comment, of course.