Fish and Shellfish: Fish Dishes: Potato and Cheese Soufflé

Potato, cheese and salmon are a wonderful combination in this soufflé.

Author: Fresh Finesse
Date: February 14, 2013

Serves: 4 person(s)
Yield: 4 x soufflés

Preparation Time: 20 mins
Cooking Time: 45 mins


    1 Tbsp buttery spread
    2 tsp all-purpose flour
    1 large potato, peeled
    4 eggs, separated
    1/4 cup grated Gruyere (Swiss) cheese
    1/4 cup grated sharp cheddar cheese
    3 1/2 oz canned salmon, drained, bones removed
    1 dash each of salt and pepper, to taste


    With buttery spread, grease four individual soufflé dishes (one cup capacity) and dust with flour. Set aside.

    Cook potato in boiling water until tender; drain. Mash until very smooth. Transfer to a mixing bowl to cool. Beat in egg yolks. Add cheeses and salmon, mixing well. Season with salt and pepper.

    Whisk the egg whites until they hold firm peaks. Fold into the potato mixture with a metal spoon until fully incorporated. Spoon the potato mixture into the prepared soufflé dishes.

    Bake in preheated 425ºF oven for 30 minutes or until golden and set. Serve warm.

Nutritional Information
(Per Serving)

Calories:269 cals
Kilojoules:1,126 kJ
Fat:14.0 g
Carbohydrates:13.0 g
Protein:22.0 g
Cholesterol:202.0 mg
Sodium:300 mg
Saturated Fat:5.0 g
Fiber:0.8 g
Calcium:156.0 mg
Total Sugars:1.3 g

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