Welcome to another recipe in the Food for T.W.A.T.S series – where I hope to show that quick, delicious meals are totally possible. This salmon soufflé is your new weekend go-to: fancy enough for a dinner party, but simple enough for a lazy Sunday morning.
Why You’ll Love This Recipe
- Super Quick: Just 15 minutes to prep, 20 minutes to cook
- Perfect Portion: Great for a healthy, no-fuss meal for one
- Flexible Dish: Great for breakfast, lunch, or as a starter
A Healthy Twist
Don’t worry about overindulging! Food for T.W.A.T.S isn’t just about fast and tasty meals, it is about choosing ingredients smartly. Sour cream isn’t just tasty – it’s packed with calcium, riboflavin, and protein. Quick tip: use regular sour cream and skip the suspicious fat-free versions.
Customization Bonus
Vegetarian? Easy fix! Replace salmon with asparagus tips or sautéed leeks, and you’re all set.
Prepare to impress yourself (and maybe a few friends) with a soufflé that’s both simple and delicious!
Smoked Salmon Cheat’s Way to Soufflé
A Cheat's Way to Soufflé. Another brunch-time favourite that is super-elegant and super-tasty; perfect for a lazy Sunday morning! This recipe easily converts into a vegetarian or lower fat alternative by substituting the salmon for some asparagus tips or sautéed leeks.
Ingredients
- 2 tsp. olive oil
- 1 small sliced spring-onion reserve a few slices for garnishing
- 1 slice smoked salmon cut into strips (≈30 gr.)
- white pepper
- 1 large egg
- 2 large egg whites
- 1 tbsp. sour cream
Instructions
- Preheat the oven to 170°.
- Meanwhile, heat 1 teaspoon of olive oil in a small non-stick frying pan and sauté the sliced spring onion for a couple minutes on a low heat until slightly softened. Take off the heat and leave to cool a little before adding the salmon and seasoning with a little white pepper.
- Using an electric whisk, whisk the egg and egg whites in a bowl until the mixture has at least doubled in volume before adding the sour cream.
- With a pastry brush or oil spray, lightly coat a ramekin with olive oil.
- Gently combine the salmon and egg mixture, then pour the mixture into the ramekin. Make sure the ramekin is not more than ¾ full or it will overflow when it starts to rise in the oven!
- Place the ramekin on a baking sheet in the centre of the oven and bake for about 15-20 minutes or until a wooden pick inserted in the centre comes out clean.
Notes
I call it breakfast, you call it lunch? I consider this perfect Sunday morning breakfast bliss, but these little wonders make for a great lunch or even a starter for a dinner party. Defending sour cream…sour cream is relatively light in fat content in comparison to cream or crème fraîche and, when used sparingly, fits in perfectly well in a balanced diet. It contains calcium and riboflavin and is a source of protein. Low fat sour cream is made from a mixture of milk and cream, rather than just cream. Stay away from fat-free sour cream though, as this is bound to contain all sorts of thickeners and flavouring agents!