Do you have a Recipe for Salmon Souffle

Even the most competent of cooks can be seen to blanch at the thought of making a soufflé as they are renown for being a difficult dish to serve successfully.

However if you follow all the basic rules a decent soufflé is not that hard to make.

Remember to beat your egg whites as stiffly as possible and keep them light and airy by not mixing your other ingredients in too quickly – if you gently fold the egg whites into the other ingredients you will find that you have much better results.

Of course the soufflé must be served as soon as it comes out of the oven or else you will end up serving something that resembles a pancake rather than alight and airy soufflé!

This recipe is a delicious recipe for a salmon soufflé that uses smoked salmon, I purchase the cheaper packs of smoked salmon off cuts for this recipe and they work fine making this delicious and impressive dish very economical.

This recipe make a lovely light lunch for two people served with a nice crisp salad.

SALMON SOUFFLE
Serves 2

INGREDIENTS
300g smoked salmon, cut into small pieces
50g butter
50g flour
350ml milk
3 eggs
Freshly ground black pepper

1 tablespoon freshly grated Parmesan
A little butter for greasing dishes
2 x 275ml soufflé dishes

METHOD
1. Preheat the oven to 375F /190C / Gas mark 5.
2. Make a very béchamel sauce by melting the 50g butter in a milk pan.
3. Stir in the flour and cook stirring well.
4. Gradually ask the milk, stirring constantly with a wooden spoon to make a smooth sauce. Remove from the heat.
5. Separate the eggs, and add the yolks to the sauce, beat well.
6. Fold in the smoked salmon and season generously with the black pepper (the sauce should not need any salt as the salmon is salty enough).
7. Rub the inside of the soufflé dishes with butter and then coat with the Parmesan cheese – making sure that you cover the sides and bases (this will stop the soufflé sticking to the dish)
8. Whisk the egg whites until really firm.
9. Stir one tablespoonful of the whisked egg white into the sauce , then add the very gently and using a metal so that the air remains trapped in the egg whites.
10. Transfer the mixture gently between the prepared soufflé dishes and cook in the oven for 20 minutes, by which time the soufflé should have risen and be golden on the top, but still soft in the centre.

Serve immediately

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