Smoked salmon soufflés
Prep:
30 mins
Cook:
30 mins
These easy, freezer-friendly soufflés can be made ahead, then reheated in the oven before serving.
40g butter
25g plain flour
300ml milk
85g soft cream cheese
2 tsp chopped dill
3 large eggs, separated
85g smoked salmon, chopped
Zest ½ lemon
To serve
6 tsp crème fraiche
2 large slices smoked salmon
Dill sprigs
Preheat the oven to 200°C / 400°F / Gas mark 6.
Butter 6 x 150ml soufflé dishes and line the base with baking paper by cutting the paper to fit.
Using a baking tin, fill it with cold water and set aside.
In a pan, add the butter, flour and milk and cook, stirring over the heat until thickened.
Stir in the cheese, in small spoonfuls and the dill; season to taste, then beat to mix.
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 the prepared baking tray for 15 minutes until risen and golden.
Allow to cool and 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 6 weeks.
Thaw for 5 hrs in the fridge.
When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper.
Top with the crème fraiche and bake for 10-15 minutes at 200°C / 400°F / Gas mark 6 until the soufflés start to puff up.
Serve on their own or with some dressed salad leaves.
Serves
Makes 6
Preparation Time
30 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Fish
Recipe Type
Easy, Family Dinners
Level of Difficulty
Easy
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