Smoked salmon soufflés
These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving
- Prep: 30 mins
- Cook: 30 mins
- Easy
- Serves: 6
Ingredients
To serve
Smoked salmon soufflés method
Step: 1 Place the butter, flour, and milk in a pan and cook, whisking over the heat up to thicken. Whisk in the cheese, in small spoonfuls, and the dill; flavor to taste, and beat to absorb.
Step: 2 Heat the oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the bottom with baking paper. Beat the egg yolks into the sauce, and add the chopped salmon and lemon. Whisk the egg whites until stiff, and gently fold into the salmon mix.
Step: 3 Spoon into the dishes and bake in a tin half-filled with chilled water for 15 mins until risen and golden. Cool; don’t worry if they sink.
Step: 4 To freeze, chill properly, and after that overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
Step: 5 When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper, and put on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 till the soufflés begin to puff up. Rapidly top each with a frill of salmon and a dill sprig. Dish out on their own or with some dressed salad leaves.
