Making a soufflé is a work of art, involving utmost patience while preparing each individual component and the quickest of reflexes when serving in order to ensure all your table-mates can see the height it achieves before the first cut prompts it to begin falling. Our recipe was home-tested extensively, much to the diners’ delight and the chef’s chagrin- but the result is well worth the time and effort!
- 3 T parmesan, finely grated
- 1 1/2 C non-fat milk
- 2 T butter
- 1/4 C light olive oil
- 1/4 C flour
- 4 egg yolks, room temperature
- 4 oz low fat cream cheese
- 4 oz smoked salmon, diced
- 2 t dill weed
- 1/4 t freshly ground pepper
- 8 egg whites, room temperature
- 1/8 t sea salt
- Preheat oven to 375º. Coat 2.5 quart baking dish with cooking spray, then coat with parmesan cheese.
- Heat milk over medium heat. In separate saucepan, melt butter and oil over medium-low heat; whisk in flour while cooking for at least 2 minute (don’t rush this part). Whisk in hot milk, a little at a time, while continuing to cook until it looks like batter, 2-4 minutes. Remove from heat and whisk in egg yolks, slowly, one at a time. Whisk in cream cheese, and then add salmon, dill, and pepper.
- Whisk egg whites in round-bottomed copper bowl until foamy. Add salt, and continue whisking until thick enough to make peaks. Use a rubber spatula to gently fold egg whites into egg yolk mixture, one-third at a time. DO NOT MIX.
- Spoon lightly into baking dish. Place on lower rack and bake approximately 40 minutes, until firm to (light) touch. Have your camera (and guests) ready as soon as you take it out of the oven! For an added punch of dill, sprinkle dill pollen over the top of the finished soufflé.