Rating: 3.18 / 5.00 (44 Votes)

Total time: 1 hour

Servings: 4.0 (servings)


For the mold:


For the taramasoufflé first preheat the oven to 180 °C. Prepare the soufflé dish: grease the bottom and then the inside walls with softened butter, then dust both with flour, then turn the dish over and tap off any excess flour. Refrigerate and stop touching the inside, as any contamination will cause the soufflés to not rise evenly.

For the bechamel sauce, melt butter in a heavy-bottomed saucepan. Add flour and sweat for two minutes without letting the mixture take color. Stir constantly with a whisk. Gradually add milk, stirring vigorously to avoid lumps. Remove pot from heat when sauce thickens and begins to boil.

Allow sauce to cool. Separate eggs, gradually stir in egg yolks followed by tarama. Finely chop dill greens without stems. Mix with the sauce and season to taste.

Beat the egg whites until stiff. Whisk about a third of it into the bechamel sauce to loosen it up. Then carefully fold in the remaining beaten egg whites with a spatula. Fill the soufflé dish up to three quarters with the mixture and bake the taramasoufflé for about 35 minutes on the middle rack.

Related Recipes: