Quick Salmon Souffle (Wheat Free)

Quick Salmon Souffle (Wheat Free)

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This recipe is Gluten free, Wheat free and Dairy free.
Servings: 3
Calories: 239


  • 7 oz fresh salmon fillets
  • 1 tablespoon of very dry white vermouth
  • Salt and freshly ground black pepper
  • 1 heaped tablespoon of Dairy free margarine
  • 2 heaped tablespoons of rice flour
  • 3 tablespoons of soya cream
  • 3 large free-range egg yolks beaten
  • Grated nutmeg
  • 5 egg whites
  • Cayenne pepper
  • A large souffle dish greased with Dairy free margarine and coated with 2 tablespoons of Gluten free breadcrumbs


  • Preheat the oven to 200°C (400°F) Gas mark 6
  • Poach the salmon in a little water with the vermouth, salt and freshly ground black pepper until just cooked through.
  • Cool, then remove the skin and bones and flake the fish, reserving the poaching liquid.
  • Melt the margarine in a non-stick saucepan and beat in the flour. Add the poaching liquid and then the salmon.
  • Beat until smooth and thick. Bring to the boil and cook for 1 minute. Remove from the heat.
  • Add the soya cream and egg yolks and mix well. Season with pepper and nutmeg and blend briefly in the food processor until pale pink and smooth. Transfer to a bowl.
  • In a clean bowl, whisk the eggs with a pinch of salt until firm. Stir one spoonful into the salmon and then quickly and gently fold the rest in with a metal spoon.
  • Spoon into the prepared souffle dish and sprinkle with cayenne pepper.
  • Bake for 30 - 35 minutes until golden, firm and well risen.
  • Serve immediately.
Calories: 239 kcal
Carbohydrates: 2 g
Protein: 22 g
Fat: 15g
Saturated Fat: 6 g
Cholesterol: 252 mg
Sodium: 130 mg
Potassium: 441 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 518 IU
Vitamin C: 1 mg
Calcium: 45 mg
Iron: 1 mg
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