Smoked Salmon & Herb Souffles


Smoked Salmon and herb twice-baked souffles

Serves 6


50g / 2oz butter, plus extra for greasing

50g / 2oz plain flour

250ml / 9fl oz milk, plus a little extra

2 tbsp chopped fresh chives

1 tbsp chopped fresh tarragon

100g / 3 ½ oz smoked salmon, chopped

100g / 3 ½ oz goat’s cheese with rind, chopped

4 large free-range eggs, separated

150ml / ¼ pint pot soured cream

Preheat the oven to 180°c/fan160°c/gas 4. Melt the butter in a medium saucepan over a medium heat. Stir in the plain flour and cook, stirring continuously, for 1 minute. Remove the pan from the heat and gradually whisk in the milk, a little at a time, until the sauce is smooth. Place the pan back on the heat and cook the sauce for a few minutes, stirring continuously as it will be very thick.

Remove from the heat and stir through the herbs, smoked salmon, three-quarters of the cheese and the egg yolks. Season well.

In a separate bowl, whisk the egg whites until stiff and carefully fold through the salmon mixture with a large metal spoon, being careful not to knock out all the air.

Divide the mixture among 6 x 200ml / 7fl oz well-buttered ramekins and place in a roasting tin. Pour boiling water into the tin so it comes one-third of the way up the ramekins. Place in the oven for 20 minutes. Remove and, once cool, use a knife to turn out the soufflés upside down into an lined ovenproof dish.

When ready to serve, preheat the oven to 220°c/fan 200°c/gas 7. Mix the soured cream with a little milk, so it becomes the consistency of double cream, and pour a small amount over each soufflé. Dot over the remaining goat’s cheese and cook in the oven for 12 minutes. Serve with rocket leaves for a lovely starter.

To get ahead: You can make the souffles ready for their final cook up to 1 day ahead.

To freeze: The souffles can be frozen prior to their final cook for up to 1 month ahead.

This recipe is great with smoked trout or mackerel instead.