Smoked Salmon Recipes?

Smoked Salmon Recipes?

Anyone fancy Smoked Salmon Recipes?  These are a bit different to the usual.  Mind you, looking out of my window at the moment, soups and casseroles seem to be more appropriate.  The wind is gusting, the rain is hitting the window glass almost horizontally.

Who would have believed that the last weekend was glorious.  Misty first thing, then, from our bedroom window we spied a glimmer of sun coming up from the sea.  Yesterday Erik, Fizzi (our Airedale terrier) and I decided to walk to the beach before breakfast.  The mist had disappeared, and the sun on our backs was brilliant and we smiled with the warmth. When we reached the sea, it flickered and glimmered in the sunshine, just like it does in Greece in mid-summer.  But this is October, almost the middle, and our East Yorkshire, North Sea coast is not exactly the Aegean or Caribbean Sea, so we counted ourselves very lucky.

But today is very different.  Today is not a day for gardening, or walking.  It is a day for catching up – washing, ironing, maybe even writing? So here I am, taking time off from being a ‘housewife’ and trawling through recipes.  Smoked Salmon fits in with my plans of eating healthily, and I happen to love it as well.  Yes.  I know it isn’t the cheapest food, but I’d rather have less of it, but have the best.  My ‘best’ is our locally produced Smoked Salmon, which I have mentioned before, from the Staal Smokehouse.  So here is the first recipe.

Smoked Salmon Souffles Recipe

Smoked Salmon Souffles Recipes
Smoked Salmon Souffles Recipe – courtesy of BBC Good Food

Smoked Salmon Souffles Recipe

Prep Time: 30 minutes

Cook/Chill Time: 30 minutes

Yield: Serves 6

The Smoked Salmon Souffles Recipe is by Sara Buenfeld, writing for BBC Good Food. Sara says "These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving." Sounds brilliant, and especially good for Christmas or a special meal. I do love to be able to prepare as much as possible before a meal, and am certainly looking forward to eating this.


  • 40g butter
  • 25g plain flour
  • 300ml milk
  • 85g Philadelphia cheese
  • 2 tsp chopped dill
  • 3 large eggs, separated
  • 85g smoked salmon, chopped
  • zest of half a lemon
  • To serve:
  • 6 tsp creme fraiche
  • 2 large slices smoked salmon into long slices (like frills)
  • dill sprigs


  1. Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened.
  2. Stir in the cheese, in small spoonfuls, and the dill. Season to taste then beat to incorporate.
  3. Heat oven to 200C/180C Fan/Gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper.
  4. Stir the egg yolks into the sauce, add the chopped salmon and lemon.
  5. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden.
  6. Cool. Don't worry if they sink.
  7. To freeze:
  8. Cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hours in the fridge.
  9. When ready to serve:
  10. Very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the creme fraiche and bake for 10 - 15 mins at 200C/180C fan/Gas 6 until the soufflés start to puff up.
  11. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.

So the Smoked Salmon Souffles dish is the first of the Smoked Salmon recipes.  As usual, I can only put one recipe on a blog now, which is a nuisance.  The next Smoked Salmon one will be coming very soon.

It just occurred to me that maybe, like me, you are not sure what a 150ml dish is, as mentioned in the recipe.  So I had a look for some ramekins that gave the amount, and came up with two choices from Divertiment, my all time favourite purveyors of great cookware.

Pillivuyt Ramekin No 1
Pillivuyt Plisse Ramekin No 1 – from Divertimenti

This is French, Pillivuyt, tough cookware, and its No 1 size is 150ml exactly.  It’s measurements are 08.5 x 4 cm. Oven, freezer and dishwasher proof, very tough and brilliant t0 use.  Click here to go straight to the page.

This next one is very stylish, and would look great on the table, holding condiments and chutneys.  It’s measurements given are 08.5cm, so that is the same diameter as the Pillivuyt ramekin.  There are more sizes of these Pillivuyt ramekins.

Copper & st. steel ramekin
Indian copper & st. steel ramekin

This is the Indian copper and stainless steel ramekin, which is ovenproof.  Again, there are different sizes of ramekin on the Divertimenti website, so click here to go straight through to have a look at this ramekin.

Ever the cookware addict, I think those copper and stainless steel ramekins will soon find themselves on our table.  The warmth of the gleaming copper would add extra magic on our Christmas dinner table.  I wonder if Erik will agree?  Hope so.

So keep looking out for more Smoked Salmon recipes in the next day or two, and I really hope that you enjoy them as much as we do.


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