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Smoked Salmon & Herb Souffles

Thursday, 11 December 2014

Posted by janejudy at 9:17 AM

 

These twice baked souffles are perfect for entertaining  They can be made in advance, chilled or frozen until needed, then when cooked for the second time rise up beautifully and are very tasty too.  Judy and I had them for lunch when we were working and they were great.

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Smoked Salmon and herb twice-baked souffles

Serves 6

Ingredients

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.