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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