A light and airy baked dish of eggs and smoked salmon.
1 1/2 tbsp | margarine non-hydrogenated | 20 g | |
1/2 | shallots | 20 g | |
2 1/2 tbsp | white flour (all purpose) | 20 g | |
3/4 cup | milk, partly skimmed, 2% | 200 mL | |
6 slices | smoked salmon, finely chopped | 80 g | |
4 tsp | tomato paste | 24 g | |
1 pinch | nutmeg | ||
2 | eggs size large | ||
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g |
These soufflés are cooked and served in individual porcelain moulds. Choose round ones with 5-6 cm high vertical sides, and an internal diameter of 12-13 cm, which will contain about 500 ml or 2 cups when 3/4 full. The high vertical sides will contain the soufflé's up and down movements, while cooking and cooling, and avoid spilling.
The secrets for success are: 1) use eggs at room temperature, 2) avoid any trace of egg yolk in the egg whites, while separating them, and 3) refrain from opening the oven door too early.
A hand-held or stand mixer will make things easier for this recipe.
Serve without delay. Enjoy the view for a couple of minutes before eating: it is still too hot and a bit too runny to eat it right away.
per 1 serving (240 g)
Amount % Daily Value |
Calories 280 |
Fat 15 g 23 % |
Saturated
4.1 g
21 % |
Cholesterol 210 mg |
Sodium 450 mg 19 % |
Carbohydrate 17 g 6 % |
Fibre 1 g 4 % |
Sugars 7 g |
Net Carbs 16 g |
Protein 19 g |
Vitamin A 53 % |
Vitamin C 6 % |
Calcium 15 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Milk and Alternatives | ½ |
Meat and Alternatives | 2 |
Fats | 1 |