Smoked salmon souffles

recipe

Smoked salmon souffles

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These non-scary souffles are baked ahead, then reheated in the oven just before serving. They don't rise as high as traditional ones, but are beautifully light

Ingredients

40g/1 1/2oz butter
25g/1oz plain flour
300ml/1/2pt milk
85g/3oz Philadelphia cheese
2 tsp chopped dill
3 large eggs, separated
85g/3oz smoked salmon, chopped
zest 1/2 lemon
TO SERVE
6 tsp creme fraiche
2 large slices smoked salmon

Serves: 6 Preparation: 30 Cook Time: 30 Total Time: 60min

Directions

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Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
Heat oven to / fan/gas Butter x l souffle dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for mins until risen and golden. Cool; don't worry if they sink.
To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for weeks.
Thaw for hrs in the fridge.

Source: Good Food Magazine