Parmesan and Chive Souffles with Smoked Salmon

  • cooking time
    41 m
  • calories per serve
    298 cal
  • serves
50 g
1/3 cup
plain flour (50g)
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1 cup
parmesan cheese, grated (80g)
eggs, separated
1 bunch
chives, chopped
2 tbsp
dill, chopped
1/2 cup
NESTLÉ CARNATION Light & Creamy Evaporated Milk (125ml) - Extra
1 tbsp
parmesan cheese, grated - Extra
2 tsp
mild english mustard
100 g
smoked salmon
dill, chopped - to serve


  1. preheat oven to 160ºc/140ºc fan forced. grease and line base of six, 1 cup (250ml) soufflé or ramekin dishes.

  2. melt margarine in a medium saucepan over medium heat. add flour; cook 1 minute; remove from heat and gradually add NESTLÉ CARNATION Light & Creamy Evaporated Milk. return to medium high heat and cook, stirring constantly, until mixture comes to the boil and thickens. remove from heat; add parmesan and yolks.

  3. place egg whites in a medium bowl; using an electric beater, beat until soft peaks form. fold into milk mixture with chives and dill. divide mixture evenly between prepared dishes. bake 30 minutes or until puffed and golden.

  4. Turn out onto a greased ovenproof dish; pour over combined extra NESTLÉ CARNATION Light & Creamy Evaporated Milk, extra parmesan and mustard. Bake for a further 10 minutes or until puffed and golden.

  5. place onto serving plates and divide smoked salmon between soufflés. garnish with extra dill.

  6. TIP: once soufflés are turned out onto baking dish, they can be covered, refrigerated (up to 12 hours), and double baked at a later stage. Just prior to baking, follow step 4, and bake 10-15 minutes or until puffed and golden

You might also like