Peppered Smoked Salmon Soufflés
 |
Peppered smoked salmon is blended with vegetables, cheese and eggs for this delightful soufflé.
Serves Up To: 2 Servings
Cook Time: 1 Hour
Difficulty: Adventurous
Ingredients
1 package Jim Beam Smoked Salmon
1/2 cup Milk
3 Tbsp Butter
3 Tbsp Flour
1 pinch Salt
1 pinch Black Pepper
1 pinch Cayenne Pepper
1/2 cup Asiago Cheese, shredded
1 tsp Dry Mustard
4 each Eggs, separated
|
Directions
- Cover the Jim Beam Smoked Salmon with enough milk to make a cup.
- In a sauce pot, cook the butter with the flour until bubbling.
- Add the milk and Jim Beam Smoked Salmon and heat until thickened.
- Season with the salt, pepper, cayenne, asiago, and dry mustard.
- Temper and add the egg yolks to the mixture and heat until just slightly more thickened; thoroughly cool.
- Whip the egg whites to soft peaks. Fold into salmon mixture.
- Pour this mixture into an oiled soufflé dish and bake at 350°F for 45-50 minutes until lightly browned on top.