TWICE-BAKED SMOKED FISH SOUFFLES

THESE little souffles are wonderfully rich. Use any smoked fish: smoked salmon, cooked or raw haddock, or kippers. They can be cooked a few hours before serving, then re-baked at the last minute. They can even be re-baked from frozen, in which case they w

SERVES 8 IF COOKED IN INDIVIDUAL RAMEKINS OR SMALL TEA CUPS

● 40g butter, plus extra for greasing ● 300ml milk ● 1 slice of onion ● 40g plain flour ● A pinch of dry English mustard ● A pinch of cayenne ● 175g any smoked fish, skinned and finely chopped ● 55g strong cheddar, grated ● 4 eggs, separated ● Freshly ground black pepper ● 300ml single cream USE a little butter to grease the ramekins. Heat the oven to 180c/160c fan/gas 4. Bring the milk to the boil with the onion in it. Discard the onion. Melt the butter in a saucepan and stir in the flour, mustard and cayenne. Gradually add the milk, off the heat, stirring until smooth. Return to the heat and stir until the sauce boils and thickens. Add the smoked fish, stir, and take off the heat. Add three-quarters of the cheese and finally the egg yolks. Season with pepper. In a clean bowl, whisk the egg whites until stiff but not dry-looking. Fold into the cheese mixture. Spoon into the ramekins to fill two-thirds full. Stand the ramekins in a deep roasting pan and put into the oven. Carefully pour boiling water into the pan (you may need to pull the oven tray out a little) to come half way up the sides of the dishes. Bake for 15 minutes, or until set. Allow to sink and cool completely. Run a knife round the souffles to loosen them. Turn them out and put upside down in an ovenproof serving dish (or wrap each one in clingfilm if freezing). Twenty minutes before serving, sprinkle the remaining cheese on top of the cold or frozen souffles. Pour the cream all over, coating them completely. Put the dish into a hot oven, 220c/200 fan/gas 7, for ten minutes (18 minutes if cooking from frozen) or until the soufflé tops are pale gold. Serve immediately.