I’ve just been on holiday in Paris and so whilst I was there I found this recipe called Le Souffle that I wanted to visit. Unfortunately, it was full and we couldn’t go but the idea to eat a souffle stuck in my head so it was the first thing I made after I came back from holiday. When I’ve made souffles in the past I tend to go for the cheese ones but this smoked salmon souffle recipe on the BBC Good Food website was lovely and light. I made these in a haphazard way, using the random collection of ramekins I have in my cupboard and they turned out ok. Serve as a starter or a light dinner with salad.
- 40g butter (plus extra to butter the ramekins)
- 25g plain flour
- 300ml milk
- 85g cream cheese
- 2 tsp dill (actually I didn’t have any and they were still good)
- 3 large eggs
- 85g smoked salmon (plus extra to serve)
- 1 lemon
1.) Preheat the oven to 200 degrees C
2.) Butter 6 ramekins
3.) Chop up the dill and measure out the cream cheese. Zest half the lemon.
4.) Separate the eggs, put the egg whites into a large bowl.
5.) Melt the butter in a saucepan and once it’s melted add the flour. Stir into a paste and cook for 1 minute to cook off the flour taste,
6.) Gradually add the milk and whisk after each addition to get rid of all the lumps. Once all the milk is added, cook for another couple of minutes to thicken the sauce.
7.) Take off the heat and add the cream cheese and dill. Beat to incorporate.
8.) Move the mixture to a bowl to cool quicker.
9.) Whisk up the egg whites into stiff peaks.
10.) Chop up the salmon and add to the cream cheese mix. Add the egg yolks and lemon zest and mix everything.
11.) Half-fill a roasting tin with water.
12.) Fold the egg whites into the cream cheese mix.
13.) Spoon the mixture into the ramekins, just below the top. Place the ramekins in the roasting tin.
14.) Bake for 25 minutes or so, until they’ve risen over the top, the egg is set and the top is brown.
15.) Serve with some extra salmon and maybe a dollop of creme fraiche.