Salmon Soufflé and Kale Salad (with Avocado, Pine Nuts and Mango)

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5 from 10 votes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 217 kcal


  • 500 g Salmon fillet
  • 200 g Smoked salmon
  • 2,5 tbsp Flour
  • 2,5 tbsp Butter
  • 400 ml Milk
  • 2 tbsp Grated Parmesan
  • 5 Pc. Egg yolk
  • 7 Pc. Egg Whites
  • 2 pinch Tartar baking powder
  • Salt
  • Pepper
  • Kale salad:
  • 3 leaf Kale
  • 1 Pc. Avocado
  • 3 tbsp Olive oil
  • 1 Pc. Lemon fruit nectar
  • 1 Pc. Mango
  • 6 Pc. Cocktail tomatoes
  • Pine nuts


  • Let the butter melt, add the flour, sweat for a few minutes, gradually deglaze with the milk, simmer until the sauce has thickened, stirring constantly. Let cool a little, mix in the Parmesan.
  • Roughly dice the salmon fillet, add the egg yolks, salt and a little pepper. Process quickly with the hand blender to a homogeneous mass. The ingredients should be as cold as possible. Mix in the cooled bechamel sauce and the smoked salmon cut into fine strips. Season to taste and refrigerate until further processing.
  • Beat the egg whites with two pinches each of salt and baking powder until stiff. Stir one third into the salmon mixture, then carefully fold in the remaining egg whites.
  • Butter a soufflé mold (capacity approx. 1.8 lt.) Or spray it with baking release paste, distribute the mixture in it. At least 2 cm should remain free up to the upper edge. Place the mold on a baking sheet, put a few cups of cold water on the sheet. Bake at 190 ° C (top / bottom heat, no convection!) For 40 - 45 minutes until the soufflé is golden brown. Never open the oven during baking, otherwise the soufflé will collapse. Serve immediately.

Kale salad:

  • Wash the kale leaves and remove the firm, central parts of the stem or cut them flat. If the leaves are very thick, they can also be briefly blanched in salt water. Roll the leaves and cut into 1 cm wide strips, place in a bowl and season with salt and pepper. Pour in the olive oil and lemon juice and mix well.
  • Halve the avocado, remove the core, remove the pulp from the skin and cut into small pieces. Add the avocado pieces and the mango pieces to the kale and mix.
  • Arrange the salad on plates. Wash and halve the cocktail tomatoes and drape them on the edge of the plate as a decoration or on the salad. The salad / starter can be served immediately, but is also a good preparation for a menu if the salad goes a little longer.


Serving: 100gCalories: 217kcalCarbohydrates: 5gProtein: 12.9gFat: 16.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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