Gordon Ramsay Fish Souffle Recipe

Gordon Ramsay’s fish souffle recipe uses smoked salmon folded into a bechamel base with dill, lemon zest, and whisked egg whites, then baked in ramekins at 190°C (375°F) for 12 to 15 minutes. It is a savoury souffle that works as a starter or a light main, and the salmon flavour comes through stronger than you would expect from something this light.

I was not sure about putting smoked salmon inside a souffle because the two felt like they belonged in different meals. But the smoke and the salt from the salmon cut through the egg in a way that plain cheese never does, and now this is the one I make when I want to impress someone without spending hours in the kitchen.

More Souffle Recipes:

• Cheese Souffle
• Egg Souffle
• Raspberry Souffle

Which Fish Works Best

Smoked salmon is the best choice because the smoke and salt are already there, so you do not need to add much seasoning. Hot smoked or cold smoked both work, but cold smoked gives you a cleaner flavour that does not fight the eggs.

Fresh salmon works too if you poach and flake it first, but it needs more seasoning and a squeeze of lemon to make up for the missing smokiness. I would not use white fish like cod because the flavour is too mild and gets lost.

Fish Souffle Ingredients

• 45g (3 tbsp) unsalted butter, plus extra for greasing
• 25g (3 tbsp) plain flour (all-purpose flour)
• 300ml (1¼ cups) whole milk, warm
• 150g (5 oz) smoked salmon, finely chopped
• 1 tbsp fresh dill, chopped
• Zest of half a lemon
• Pinch of nutmeg
• Salt and white pepper
• 3 large egg yolks
• 4 large egg whites, room temperature
• Grated Parmesan for the ramekins

How To Make Gordon Ramsay Fish Souffle

1. Prepare the ramekins: Heat oven to 190°C (375°F). Brush four ramekins with butter using upward strokes, dust with Parmesan, and chill.
2. Cook the roux: Melt 45g butter, stir in flour, cook 1 to 2 minutes until nutty.
3. Build the bechamel: Add warm milk gradually, whisking until thick and smooth. Cook 2 to 3 minutes.
4. Add the salmon: Off heat, stir in the chopped smoked salmon, dill, lemon zest, nutmeg, salt, and pepper. Beat in the egg yolks one at a time.
5. Whisk the whites: In a clean bowl, whisk 4 egg whites with a pinch of salt to medium-stiff peaks.
6. Fold: Beat one third of the whites into the salmon base to loosen it. Fold in the rest gently in two goes.
7. Bake: Spoon into ramekins, level, thumb around the rim. Bake 12 to 15 minutes until risen and golden. Serve straight away.

What Sauce Goes With Fish Souffle

A thin hollandaise drizzled over the top or poured into the centre is the classic pairing, and it turns the souffle into something restaurant-level. If hollandaise feels like too much work, a spoonful of creme fraiche with lemon and dill does the same job in 30 seconds.

I have also served this with bearnaise sauce which works because the tarragon goes well with salmon. A lemon butter sauce on the side is another good option if you want something lighter.

Can I Use Fresh Salmon Instead

Yes but you need to cook it first. Poach a 150g piece of salmon in simmering water for 8 minutes, let it cool, then flake it and fold into the bechamel the same way.

The texture is slightly different because fresh salmon breaks into soft flakes while smoked salmon stays in small firm pieces. Both taste good but smoked gives you more flavour per gram, which is why I stick with it.

FAQs

• Does the souffle taste fishy? No. The smoked salmon gives it a salty, smoky depth but it does not smell or taste like a fish dish. People who do not like strong fish usually like this.
• Can I prep anything ahead? The bechamel with salmon folded in keeps in the fridge for 2 days. Whisk the whites and fold just before baking.
• Is this a starter or a main? Both. In ramekins it is a starter, in one large dish it becomes a light main for two with a salad on the side.

More Salmon and Sauce Recipes:

• Passion Fruit Souffle
• Vanilla Souffle
• Cheats Souffle

More Soufflé Recipes:

• Soufflé Pancake
• Fish Soufflé
• Egg Soufflé

Nutrition Facts

(Per serving, serves 4)

• Calories: 260 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 8g
• Sugar: 3g
• Protein: 16g
• Sodium: 480mg

Gordon Ramsay Fish Souffle Recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Gordon Ramsay’s fish souffle recipe uses smoked salmon folded into a bechamel base with dill, lemon zest, and whisked egg whites, then baked in ramekins at 190C (375F) for 12 to 15 minutes.

I was not sure about putting smoked salmon inside a souffle because the two felt like they belonged in different meals. But the smoke and salt cut through the egg in a way that plain cheese never does.

Ingredients

• 45g (3 tbsp) unsalted butter, plus extra for greasing

• 25g (3 tbsp) plain flour

• 300ml (1 and a quarter cups) whole milk, warm

• 150g (5 oz) smoked salmon, finely chopped

• 1 tbsp fresh dill, chopped

• Zest of half a lemon

• Pinch of nutmeg

• Salt and white pepper

• 3 large egg yolks

• 4 large egg whites, room temperature

• Grated Parmesan for the ramekins

Directions

• Prepare the ramekins: Heat oven to 190C (375F). Brush ramekins with butter, dust with Parmesan, and chill.
• Cook the roux: Melt 45g butter, stir in flour, cook 1-2 minutes until nutty.
• Build the bechamel: Add warm milk gradually, whisking smooth. Cook 2-3 minutes until thick.
• Add the salmon: Off heat, stir in smoked salmon, dill, lemon zest, nutmeg, seasoning. Beat in yolks one at a time.
• Whisk the whites: Whisk 4 egg whites with salt to medium-stiff peaks.
• Fold: Beat one third of whites into salmon base, fold in the rest in two goes.
• Bake: Fill ramekins, level, thumb around rim. Bake 12-15 minutes until risen and golden. Serve immediately.

Notes

Smoked salmon gives the strongest flavour. If using fresh salmon, poach it first then flake. The bechamel base with salmon keeps in the fridge for 2 days. Serve with hollandaise or creme fraiche with lemon.