Smoked Salmon- The Alderwood King from Pure Food Fish Market convert hesitant first time tasters into salmon lovers for life. This hot smoked superfood is a treat we serve at all Eat Seattle cooking classes to start.
Started by Kurt Beecher Dammeier in 2003, Beecher’s Handmade Cheese, connects us to our local dairy by showing cheese being made on-site. Many locals believe their Flagship is 100% Cheddar but it is actually a blend of Cheddar and Gruyere which make it the perfect ingredient for gratins, soufflés, gourgères and more.
Time: 45 minutes
½ Leek- thinly sliced
2 Green onions
2 T Butter
2 T Flour
1 cup Milk
2 T Gruyere cheese or Beecher’s Flagship
4 oz King Salmon from Pure Food Fish Market
4 eggs separated
*a little extra butter and flour to prepare ramekins
Preheat oven to 375 degrees on convection setting
Butter and flour individual sized ramekins shaking out any excess flour.
On the stovetop over medium low heat melt butter and cook leeks and green onions for 4 minutes until soft. Whisk in flour and cook for 2 minutes.
In another saucepan bring milk to a simmer. Slowly pour into butter/vegetable mixture on the stovetop and whisk. Continue to whisk to let thicken (about 2 minutes). Add the cheese to melt then turn off stove. Slowly whisk in each egg yolk then transfer to a metal bowl. Season with a small pinch of salt and pepper.
For the egg whites,. Add a pinch of salt and beat over medium high speed until they form soft peaks. Whisk in ¼ of the egg whites to the egg yolk batter then gently fold in the remaining egg whites. Fold in 1 oz of salmon torn up then fill the ramekins to the top. Insert one large chunk of salmon into the center of each ramekin.
Set ramekins on baking sheet and bake for 15 minutes in the center of the oven. Bake until browned on top and cooked through. Avoid opening the oven during cooking.
You can either unmold or eat out of the ramekin but make sure to eat them while they are warm. They will fall a bit after exiting the oven.
For best results, use a hand mixer or stand up mixer to beat the egg whites
Make sure all ingredients are warm (milk eggs, salmon)
It’s easiest to separate eggs right when they come out of the fridge but then let them warm up for at least 30 minutes before using
Avoid opening the oven while cooking
Make sure bowls are very clean as the egg whites can be finicky
If your kitchen is cold the soufflés will fall quickly after removing from the oven. Keep them in a draft free and warm location.
Beyond the Recipe:
Once you have the hang of soufflés you can experiment with different vegetables and cheeses. A few suggestions are: broccoli, cauliflower or plain cheese soufflé.
I love adding a pinch of nutmeg for vegetarian soufflé