200g organic smoked salmon or cold smoked trout
40g butter
25g plain flour
300ml milk
Salt and freshly ground black pepper
85g creamy cheese
2 teasp. chopped dill
3 large eggs, separated
Zest ½ lemon
6 teasp. crème fraîche
Dill sprigs
To serve
Green salad
200g organic smoked salmon or cold smoked trout
40g butter
25g plain flour
300ml milk
Salt and freshly ground black pepper
85g creamy cheese
2 teasp. chopped dill
3 large eggs, separated
Zest ½ lemon
6 teasp. crème fraîche
Dill sprigs
To serve
Green salad
Heat the oven Gas Mark 4, 180°C (350°F).
To make the soufflés: Butter 6 x 150ml soufflé dishes /ramekins and line the base with discs of baking paper.
Place the butter, flour and milk in a small sauce pan over a medium heat. Whisk the sauce until it begins to bubble and thicken. Turn the heat down, continue to whisk and cook the sauce gently for about 5 minutes.
Add the cheese, in small spoonfuls, and whisk until it has all melted. Then stir through the dill. Taste and season.
Take off the heat, stir the egg yolks into the sauce. Cut about half the fish into strips, leave the rest aside for serving. Then add it, along with the lemon zest, to the sauce. Stir through.
Whisk the egg whites until stiff, then carefully fold into the sauce. Spoon into the dishes and bake in a tin half-filled with hot water for 15 minutes until risen and golden. Remove from the oven and cool. Don’t worry if they sink.
When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper, spoon the crème fraiche over them and place in a roasting tin lined with non-stick baking paper. Bake for 10-15 minutes at Gas Mark 4, 180°C (350°F) until the soufflés start to puff up.
To serve: Remove from the oven and quickly top each with a piece of salmon/trout and a dill sprig. Serve on their own or with some dressed salad leaves.
Heat the oven Gas Mark 4, 180°C (350°F).
To make the soufflés: Butter 6 x 150ml soufflé dishes /ramekins and line the base with discs of baking paper.
Place the butter, flour and milk in a small sauce pan over a medium heat. Whisk the sauce until it begins to bubble and thicken. Turn the heat down, continue to whisk and cook the sauce gently for about 5 minutes.
Add the cheese, in small spoonfuls, and whisk until it has all melted. Then stir through the dill. Taste and season.
Take off the heat, stir the egg yolks into the sauce. Cut about half the fish into strips, leave the rest aside for serving. Then add it, along with the lemon zest, to the sauce. Stir through.
Whisk the egg whites until stiff, then carefully fold into the sauce. Spoon into the dishes and bake in a tin half-filled with hot water for 15 minutes until risen and golden. Remove from the oven and cool. Don’t worry if they sink.
When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper, spoon the crème fraiche over them and place in a roasting tin lined with non-stick baking paper. Bake for 10-15 minutes at Gas Mark 4, 180°C (350°F) until the soufflés start to puff up.
To serve: Remove from the oven and quickly top each with a piece of salmon/trout and a dill sprig. Serve on their own or with some dressed salad leaves.
