Gibeau Smoked Salmon Soufflé

Savory soufflés are a treat. The smoked salmon in the supermarkets around Gibeau is good. (Look for the kinds that come in vacuum packs, rather than cans.) This makes a great lunch with a simple green salad, or a wonderful dinner entrée followed by a platter of cold roast meat and vegetables. (Serves 6 to 8)


  • 2 small onions, chopped fine (about 1 ½ Cups)
  • 3/4 stick (6 tablespoons) unsalted butter
  • 1/2 lb. smoked salmon, flaked (about 1 ½ Cups)
  • 6 TBS all-purpose flour
  • 2 Cups milk
  • 8 large eggs, separated
  • 3 TBS finely chopped fresh dill
  • ½ Cup grated Parmesan cheese


Preheat oven to 375°F.

  • Butter and flour a 2-quart soufflé dish, tapping out the excess flour.
  • In a large saucepan cook onions in butter over moderate heat, stirring, until softened. Add salmon and cook, stirring, 5 minutes. Stir in flour and cook over moderately low heat, stirring, about 2 minutes.
  • In small saucepan heat milk to a bare simmer and add gradually to salmon mixture, stirring constantly.
  • Boil salmon mixture, stirring constantly, until thickened, about 2 minutes. Remove pan from heat. Temper the egg yolks with a bit of the hot milk, then whisk in egg yolks, dill, and Parmesan. Transfer salmon mixture to a large bowl.
  • In another large bowl with an electric mixer beat egg whites with a pinch salt until they just hold stiff peaks.
  • Stir one-fourth whites into salmon mixture to lighten and fold in remaining whites gently but thoroughly.
  • Pour mixture into prepared dish and put in the middle of the oven.
  • Immediately reduce oven temperature to 350°F. Bake soufflé 50 minutes, or until puffed and golden. Serve immediately.

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Gibeau. An authentic country home for vacation rental in Southwest France. Inquire about availability