Salmon and herb twice-baked soufflés recipe

By Sal Henley

Serves 6
Takes 15 minutes to make, 35 minutes to cook
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These salmon soufflés are a brilliant make-ahead dish that’s perfect for midweek entertaining. Serve as a starter or a light supper with new potatoes and rocket leaves.

Ingredients

50g butter, plus extra for greasing
50g plain flour
250ml milk, plus a little extra
2 tbsp chopped fresh chives
1 tbsp chopped fresh tarragon
100g smoked salmon, chopped
100g goat’s cheese with rind, chopped
4 large free-range eggs, separated
150ml pot soured cream

Method

1. Preheat the oven to 180°c/fan160°c/gas 4. Melt the butter in a medium saucepan over a medium heat. Stir in the plain flour and cook, stirring continuously, for 1 minute. Remove the pan from the heat and gradually whisk in the milk, a little at a time, until the sauce is smooth. Place the pan back on the heat and cook the sauce for a few minutes, stirring continuously as it will be very thick.
2. Remove from the heat and stir through the herbs, smoked salmon, three-quarters of the cheese and the egg yolks. Season well.
3. In a separate bowl, whisk the egg whites until stiff and carefully fold through the salmon mixture with a large metal spoon, being careful not to knock out all the air.
4. Divide the mixture among 6 x 200ml well-buttered ramekins and place in a roasting tin. Pour boiling water into the tin so it comes one-third of the way up the ramekins. Place in the oven for 20 minutes. Remove and, once cool, use a knife to turn out the soufflés into an ovenproof dish.
5. When ready to serve, preheat the oven to 220°c/fan 200°c/gas 7. Mix the soured cream with a little milk, so it becomes the consistency of double cream, and pour a small amount over each soufflé. Dot over the remaining goat’s cheese and cook in the oven for 12 minutes. Serve with rocket leaves and buttered new potatoes.