Smoked Salmon Soufflés
Ready In: 1 hr
Serves: 6
Ingredients
SOUFFLES
- 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)
TO SERVE
- 6 tasp creme fraiche
- 2 large slice smoked salmon
- dill sprigs
Directions
- 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.
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