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Smoked Salmon Souffle Tart
This plain delicious, brunch-friendly dish is adapted from a recipe by Isabelle Turcot
Smoked Salmon Souffle Tart
Serves 6 to 8
4 tablespoons butter
3 tablespoons flour
1 cup milk
½ teaspoon sea salt
½ cup chopped cold-smoked wild salmon lox
4 egg yolks, beaten
½ cup grated Gruyere cheese
6 egg whites
1 unbaked (9-inch) pie shell
- Heat oven to 375 F.
- Melt butter in a medium saucepan over medium heat. Stir in flour. Gradually stir in milk, and simmer until thickened. Stir in salt and pepper; set aside.
- Purée the salmon in a food processor, and stir it into the sauce. When cool, stir in egg yolks and cheese.
- In a separate bowl, beat egg whites until stiff. Gently fold them into the salmon mixture. Scrape into pie shell and bake 25 to 30 minutes, until filling is fluffy and top is golden brown. Remove from the oven and serve immediately.
Per serving (based on 8): 239 calories (64 percent from fat), 16.8 g fat (7.2 g saturated, 5.8 g monounsaturated), 132.5 mg cholesterol, 9.6 g protein, 12 g carbohydrates, 0.2 g fiber, 433.3 mg sodium.
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