Smoked Trout Breakfast Souffle

The secret to all souffles is that they taste just as good even if they deflate a little bit. This is one our go to brunch dish combining a fluffy, eggy custard with our favorite smoked trout.

Print this page


1 smoked trout filet
2 tbs butter
2 tbs flour
1 cup whole milk
1/2 cup heavy cream
6 eggs
1 tsp chopped dill (optional)


  1. Heat oven to 375F
  2. Melt the butter and then add the flour and stir to make a paste
  3. Let the paste (roux) cook over medium heat until lightly browned and fragrant
  4. Whisk in the cream and whole milk and bring to a simmer to thicken
  5. Remove from the heat
  6. Separate the eggs and gently whisk the hot cream sauce into the yolks
  7. Remove the skin from the trout and pick the meat into bite-sized pieces and then add to the cream sauce-yolk mixture
  8. Whisk the egg whites until stiff peaks
  9. Fold 1/3 of the egg whites into the cream sauce base to prepare the mixture
  10. Gently add the rest of the whites to the base stoping once the whites are incorporated
  11. Transfer to a greased baking dish and bake until the souffle has doubled in volume and is just barely jiggly when moved
  12. Remove from the oven and serve immediately along with a green salad (bloody marys optional)