Smoked salmon souffles with dill
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Smoked salmon souffles with dill
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Try this low-fat recipe for St Patrick's Day or any other day you fancy some grub o' the Irish.
Ingredients
- To Make 6:
- 50g/2oz unsalted butter
- 50g/2oz plain flour
- 300ml/½pt milk
- 3 eggs
- Salt and freshly ground black pepper
- 1 egg white
- 175g/6oz chopped Kinvara Organic Smoked Salmon
- Extra Kinvara Organic Smoked Salmon for curls
- 1 tbsp chopped Dill
- Extra dill sprigs for decoration
- Leafy salad for serving
Directions
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- Melt butter in a pan and add flour. Cook for a minute over low heat, stirring. Take off the heat and gradually add milk, still stirring. Place back on heat and stir until thickened.
- Beat eggs and season. Beat into mix. Whisk white stiff and fold this in. Then fold in smoked salmon and dill. Butter ramekins, then spoon mix in and smooth over.
- Bake in a pre-heated oven Gas Mark / for minutes, or until risen and golden. Remove from oven and serve each decorated with a smoked salmon curl and a sprig of dill, and a leafy salad.
Source: Speciality Irish Food Market
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