Smoked salmon souf­flés


Serves 6 Prep 30 mins Cook 30 mins £1.40 a por­tion 237 kcals, 19g fat, 11g sat. fat, 3g su­gar

40g but­ter 25g plain flour 300ml milk 85g full-fat soft cheese 2 tsp chopped dill 3 large eggs, sep­a­rated 85g smoked salmon, chopped zest ½ le­mon


6 tsp crème fraîche 2 large slices smoked salmon dill sprigs

1 Put the but­ter, flour and milk in a pan and cook, stir­ring over the heat un­til thick­ened. Stir the cheese in, in spoon­fuls, add dill, sea­son, then beat to in­cor­po­rate.

2 Heat oven to 200C/180C fan/gas 6. But­ter 6 x 150ml souf­flé dishes and line bases with bak­ing pa­per. Stir yolks into the sauce and add salmon and le­mon. Whisk egg whites un­til stiff, then care­fully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold wa­ter for 15 mins un­til risen and golden. Leave to cool; don’t worry if they sink.

3 When ready to serve, care­fully turn them out, peel off the pa­per and place on squares of bak­ing pa­per. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/ gas 6 un­til they start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.


When cold, wrap with bak­ing parch­ment and foil. Will freeze for up to 6 weeks. Thaw for 5 hrs in the fridge, then cook from step 3.

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