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Bookmark Recipe

Twice Baked Irish Organic Smoked Salmon or Trout Soufflés

The great thing about these soufflés is that you can make them ahead, store in the fridge and finish them off at the last minute. They will puff up again and the crème fraîche will turn golden.

6 people
45 min
Nutrition per serving
  • kcal
    399kcal
  • protein
    14g
  • total fat
    35g
  • saturates
    19g
  • iron
    1.65mg
  • carbs
    12g

Ingredients

  • 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

Main

  • 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

Method

Copy Text

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.

Method

Copy Text

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.