Hot Smoked Salmon soufflé

I love this soufflé, the sweetness of the salmon that is boosted by the lovely smoky flavour. As well as crumbling salmon into the mix I leave a nugget of hot smoked salmon at the bottom of the dish and build the soufflé around that. Here’s the recipe:

 

Ingredients – Serves 6 Comfortably

400g Piece Hot Smoked Salmon (Doesn’t have to be exact with weight and if you are adventurous you could smoke your own)

450ml Full cream milk

150g Butter

2 Clove garlic

100g Flour

100g Grated mozzerella or tasty cheese

130g Grated parmesan

6 Eggs separated

Salt and pepper to taste

 

Method

  • 1. Set the oven to 170°C. Grease and dust with flour six 200ml soufflé moulds.
  • 2. Cube 150g of the smoked salmon into 6 pieces and place at the bottom of each buttered ramekin.
  • 3. Bring milk, butter and garlic to the boil in a medium sized saucepan.
  • 4. Remove garlic, whisk in flour and salt and cook for two minutes.
  • 5. Add cheeses, whisk until smooth then add egg yolks one at a time until fully incorporated.
  • 5. Crumble in 250g of hot smoked salmon and again fold into the mixture as lightly as possible.
  • 6. Meanwhile Whip egg whites untill they reach soft peaks and fold into the batter.  Pour mixture into the soufflé moulds up to the first ridge, put them into a roasting pan and fill the tray with boiling water until it reaches half way up the sides of the moulds.
  • 7. Cook for 25 minutes then remove from the oven and allow to cool in water bath. Alternatively cook for 40-45 minutes without stopping to serve immediately.
  • 8. If you have made ahead of time reheat the soufflés at 200°C for 8-10 minutes then turn onto plates or leave in moulds.

 

NB When I make them at home as in the photograph I leave them quite rustic, if you want to go to the next stage line the ramekin with silicon paper which comes 3 or 4 inches above the ramekin and the soufflé will rise to that height and be perfectly round. This is purely presentation and if you are doing a dinner party a nice touch.