Prep 30 mins
Cook 30 mins
These were absolutely delicious,;) if I say so myself! We served these last Sunday for tea.(merienda) where we had some guests from New York, who were visiting their mom and were leaving the next day. They brought us the fixings for their mom to have a Jewish-type breakfast, since she was being transferred to another one of our homes, Hebrew Homes South. BBC GoodFood :)
- 1 1⁄2 ounces butter
- 1 ounce flour
- 10 1⁄4 ounces milk
- 3 ounces Philadelphia Cream Cheese
- 2 teaspoons chopped fresh dill
- 3 large eggs, separated
- 3 ounces smoked salmon, chopped
- zest 1/2 lemon
- kosher salt (optional)
- white pepper (optional)
- 1 pinch red pepper flakes (optional)
- 6 tasp creme fraiche
- 2 large slice smoked salmon
- dill sprigs
- Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened.
- Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
- Preheat oven to 392ºF.
- Butter 6 (5-1/8 oz) soufflé dishes and line the base with parchment paper.
- Stir the egg yolks into the sauce, add the chopped salmon and lemon zest.
- Whisk the egg whites until stiff, then carefully fold into the salmon mix.
- Spoon into the dishes and bake in a bain-marie (a pan half-filled with cold water) for 15 minutes until risen and golden.
- Cool: don't worry if they sink!
- To freeze, cool completely, then overwrap the dishes with baking paper and foil.
- They will keep in the freezer for 6 weeks.
- When ready to use, thaw in the fridge for 5 hours.
- When ready to serve: very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper.
- Top with creme fraiche and bake for 10-15 minutes in a 392ºF until the souffles start to puff up.
- Quickly top each with a frill of salmon and dill sprig.
- Serve with some dressed salad leaves.