Prep 20 mins
Cook 30 mins
This is a light yet impressive dish to serve to guests.
- 1 cucumber, cut into wafer-thin slices
- salt and pepper
- 300 g cooked salmon or 300 g smoked salmon
- 50 g butter, plus an extra knob
- 50 g flour
- 350 ml milk
- 3 large eggs
- 1 tablespoon freshly grated parmesan cheese
- white wine vinegar
- 1⁄2 teaspoon sugar
- 1 tablespoon chopped dill
- Preheat the oven to 375 F or 190 degrees C.
- Spread the sliced cucumber in a basin, sprinkle with 1/2 tablespoon of salt, transfer to a colander and leave to drain.
- Flake the fish into bite-sized pieces.
- Make a white sauce by melting 50g butter in a small pan.
- Stir in the flour and then gradually mix in the milk.
- Stir constantly with a wooden spoon until you have a smooth and very thick sauce.
- Remove from the heat.
- Separate the eggs, leaving the whites in a mixing bowl.
- Add the yolks to the sauce.
- Gently fold in the fish and season with black pepper and salt.
- You won't need much salt if you're using smoked salmon.
- Grease a 1.
- 5 litre soufflé dish with the knob of butter.
- Add the Parmesan and, holding the dish in your hands, rotate it gently so the cheese clings equally to the sides and base.
- Whisk the egg whites until firm.
- Stir in one tablespoonful of the whites into sauce to slacken the texture, then mix in the rest with sweeping movements, so the air remains trapped in the egg whites.
- Transfer the mixture to the prepared dish and cook in the oven for 30 minutes.
- By then, the soufflé should have risen and be golden on the top but still wobbly in the centre.
- While the soufflé is cooking, finish the cucumber relish by squeezing the cucumber with your hands, then wrap it in a clean tea towel and wring dry.
- Dissolve the sugar in the vinegar, fold in the cucumber and dill, then transfer the mixture to a bowl and chill in the fridge.
- Serve the soufflé immediately, making sure everyone gets a taste of the crusty sides and bottom, as well as some relish on the side.