Ingredients
Scale
- 1 pound fresh salmon fillet
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 4 large eggs, separated
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon paprika (optional, for garnish)
- Fresh dill or parsley for garnish
Instructions
- Cook the salmon by poaching or steaming until just cooked through. Cool slightly and flake into small pieces.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute until light golden. Whisk in milk to form a thick béchamel. Remove from heat.
- Whisk egg yolks into the béchamel, then fold in flaked salmon. Add salt, white pepper, and paprika if using.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the salmon mixture, maintaining airiness.
- Preheat oven to 375°F (190°C). Grease a soufflé dish or ramekins. Pour in the batter and bake for 25-30 minutes until puffed and golden.
- Garnish with fresh dill or parsley before serving.
Notes
- For best results, use fresh, high-quality salmon fillet.
- Be gentle when folding egg whites to preserve fluffiness.
- Serve immediately for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Folding
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal Kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 105mg