Salmon and Relish Soufflé

Salmon and Relish Soufflé
Chef Brainy
What Started it all:
Relish salmon butter egg whites flour

This delightful Salmon and Relish Soufflé is a light and fluffy dish that's perfect for a sophisticated dinner. The combination of salmon, relish, and the airy texture of the soufflé will impress your guests and leave them wanting more. This recipe serves 4 people.


  • 200g salmon fillet, cooked and flaked
  • 2 tablespoons relish
  • 50g butter
  • 4 egg whites
  • 30g flour
  • Salt and pepper to taste


  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease four ramekins with butter and set aside.
  2. Prepare the Base: In a medium saucepan, melt the butter over medium heat. Add the flour and stir continuously to create a roux. Cook for 2-3 minutes until the mixture is smooth and slightly golden.
  3. Incorporate the Salmon: Add the flaked salmon and relish to the roux. Stir well to combine. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
  4. Beat the Egg Whites: In a large, clean bowl, beat the egg whites until they form stiff peaks. This will give the soufflé its airy texture.
  5. Fold in the Egg Whites: Gently fold the beaten egg whites into the salmon mixture. Be careful not to deflate the egg whites; use a spatula and a gentle folding motion.
  6. Fill the Ramekins: Divide the mixture evenly among the four prepared ramekins. Smooth the tops with a spatula.
  7. Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the soufflés have risen and are golden brown on top.
  8. Serve: Remove from the oven and serve immediately. Soufflés are best enjoyed fresh out of the oven while they are still puffed up.

This Salmon and Relish Soufflé is an elegant and tasty dish that brings a touch of sophistication to your meal. The light, fluffy texture combined with the rich flavors of salmon and relish make it a memorable dish for any occasion. Enjoy!

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