Salmon Souffle
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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