SMOKED SALMON SOUFFLÉS

Soufflés have a reputation for being fiddly and impossible to get right. But recently chefs have revealed the secret to making them perfectly every time: ready-made custard. My little cheat’s soufflés are like fluffy clouds and will wow at any dinner party.

Serves 6

100g (3½oz) smoked salmon

150g (5½oz) ready-made fresh custard (try a basic supermarket own-brand version, not the fancy kind – you don’t want it too sweet) 5 egg whites

Preheat the oven to 220°C/fan 200°C/gas 7. Grease 6 small ramekins (or soufflé dishes) and arrange them in a deep baking tin. Place 80g (2¾oz) of the salmon into a bowl and use a fork to break it up into small pieces. Add the custard, stir and leave to infuse for 30 minutes.

Meanwhile, whisk the egg whites until they form stiff peaks. Using a metal spoon, fold the egg whites into the custard mixture, a spoonful at a time. Mix gently until no lumps of egg remain and it’s all combined. Spoon into the ramekins, filling each one two-thirds full and ensuring there is an even salmon distribution. Smooth the tops with the back of a spoon.

Pour boiling water into the tin until it comes to one-third of the way up the ramekins. Bake for 15-18 minutes, until the soufflés have risen at least 2.5cm above the rims of the ramekins and are golden brown on top. Rotate the tin halfway through so they cook evenly. Serve immediately, scattered with the remaining salmon, lots of salt and freshly ground black pepper – and, if you really want to impress, a spoonful of soured cream and a sprinkle of chopped chives.

SARAH’S TIP You can make these soufflés ahead of time. Cover in clingfilm and keep in the fridge for up to 3 days. Bake for 10 minutes in a hot oven (240°C/fan 220° C/gas 8) to puff them up again.