Best Leek And Salmon Souffle Recipes

SALMON SOUFFLE

Steps:

• Preheat oven to 350F Butter 1 quart baking dish.
• Place a larger pan in oven.
• Add a small measure of hot water to pan.
• Separate eggs.
• Beat whites until stiff.
• Mix first 4 ingredients and cook in a saucepan over low/med.
• heat until thick.
• Cool slightly.
• Add cracker crumbs, onion, beaten egg yolks, lemon juice and S&P.
• Flake one can of salmon and add to mixture.
• Lastly fold in stiffly beaten egg whites.
• Pour into baking dish.
• Place baking dish in the pan of water in the oven.
• 350F degrees for 45 minutes.
• Don't peek or open oven door!
• Serve immediately.

SALMON SOUFFLE

Steps:

• Melt butter in small sauce pan.
• Add flour, milk, salt and pepper.
• Boil until thick and then remove from heat.
• Add salmon and slighty beaten egg yolks.
• Beat egg whites until stiff and fold inches.
• Pour into greased souffle dish or other deep baking dish.
• Bake at 350 for 20-25 minutes or until golden brown.

SALMON SOUFFLE BY RACHEL

Steps:

• stir flour into melted butter forming a roux.
• add milk, bread crumbs, onion, egg yolk, lemonjuice[ vinegar], celery salt and paprika.
• add cleaned and de-boned salmon.
• add beaten egg white.
• pour into buttered 1 quart dish.
• bake in 350F oven, 45 minutes.

SALMON, ASPARAGUS, AND LEEK IN PARCHMENT

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
• Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
• Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

SALMON LEEK FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the heavy cream, eggs, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl. Gently break up the salmon with a fork in another bowl. Fold the salmon and dill into the egg mixture. Set aside.
• Heat the oil in a medium nonstick ovensafe skillet over medium high. Add the leeks and cook, stirring frequently, until softened, 3 to 5 minutes. Reduce the heat to medium and carefully pour in the egg mixture. Stir with a rubber spatula to evenly distribute the leeks. Sprinkle the goat cheese on top.
• Bake until the center of the frittata is just set, 22 to 24 minutes. Transfer the frittata with a rubber spatula to a serving platter or cutting board. Garnish with chopped dill, slice and serve.