Salmon Soufflé with fennel and ricotta

Need brunch inspiration? Try these salmon soufflés with smoked sockeye wild salmon or smoked Atlantic salmon!
  • 2 Recipe - persons
  • Recipe - time: 30 minutes + 20 minutes oven
  • Recipe - difficulty

Recipe - ingredients

  • 1 fennel, diced
  • 1 shallot, finely chopped
  • 4 eggs
  • 12.5 oz ricotta
  • handful of parsley, finely chopped
  • pepper
  • salt
  • 5.5 oz Sea Tales smoked salmon, thinly sliced + extra for garnish
  • 1 spring onion, sliced for garnish

Recipe - how do you make it

Recipe - steps

  • 1 Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
  • 2 Sauté the shallot and fennel in olive oil over medium-high heat for 4-6 minutes. Let it cool. Meanwhile, separate the eggs. Beat the egg yolks until fluffy with the ricotta. Mix in the salmon, the cooled fennel-shallot mixture, parsley into the ricotta-egg mixture. Season it with pepper and salt.
  • 3 In a clean and grease-free bowl (you can wipe it with some lemon juice), beat the egg whites until stiff peaks form. Gently fold the egg whites into the ricotta mixture.
  • 4 Take 6 ramekins and grease them with some baking spray or butter.
  • 5 Spoon the filling into the ramekins. Bake the soufflés for about 20 minutes in the preheated oven until cooked through. Garnish the soufflés with extra salmon and spring onions. Enjoy!

Smoked Atlantic salmon

Smoked wild sockeye salmon