Goat cheese soufflé with smoked salmon and dilled cheese sauce

Prep 8 min
Total 15 min
Makes 4 Servings



5 tbsp
2 tbsp
113-g log
plain goat cheese, sliced into 6 rounds
1/4 cup
all-purpose Flour
1 1/2 cups
1 tbsp
Dijon mustard
eggs, separated
1/4 tsp
2 tsp
2 tbsp
chopped chives
1/2 cup
cubed cream cheese, at room temperature
1 tbsp
chopped fresh dill
6 slices


  • PREHEAT oven to 400F. Coat the bottom and sides of 6 1/2-cup ramekins with 1 tbsp butter, then dust with bread crumbs. Tap sides to evenly coat. Arrange on a large baking sheet. Drop a goat cheese round into each ramekin. Set aside.
  • MELT remaining 4 tbsp in a medium saucepan over medium. Whisk in flour. Gradually add 1 cup milk, then Dijon, whisking constantly, until a smooth, thick paste forms. Continue cooking, whisking constantly for 2 min. Remove from heat. Whisk in egg yolks.
  • BEAT egg whites with salt in a medium bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, 2 to 3 min. Gently fold whites into milk mixture along with lemon zest and chives until no white streaks remain. Spoon mixture into prepared ramekins.
  • BAKE in centre of oven until soufflés have risen and are golden, 18 to 20 min.
  • WHISK remaining 1/2 cup milk with cream cheese in small saucepan over medium until smooth, about 5 min. Stir in dill.
  • TRANSFER soufflés to a rack to cool slightly, about 3 min. Run a small knife around inside edge of ramekins, then invert onto appetizer plates. Drizzle with cheese sauce and top each with a slice of salmon. Serve immediately.


Calories 328, Protein 15 g, Carbohydrates 10 g, Fat 26 g, Sodium 508 mg.
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