Salmon and herb twice-baked soufflés

Salmon and herb twice-baked soufflés
  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make, 35 minutes to cook

A recipe perfect for a light supper or dinner party starter, these salmon soufflés are a also a brilliant make-ahead dish.

Nutrition: per serving

Calories
323kcals
Fat
24.5g (13.5g saturated)
Protein
16.8g
Carbohydrates
9.9g (3.2g sugar)
Salt
1.4g
Calories
323kcals
Fat
24.5g (13.5g saturated)
Protein
16.8g
Carbohydrates
9.9g (3.2g sugar)
Salt
1.4g

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.

delicious. tips

  1. This recipe is just as good with smoked trout or mackerel instead of salmon.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Apple recipes

Apple soufflés with salted caramel sauce

The apples are roasted first to release their natural sugars and intensify their flavour. Baked...

Save recipe icon Save recipe icon Save recipe

Soufflé recipes

Twice-baked stilton, watercress and walnut soufflés

Impress your guests with this twice-baked soufflé starter recipe that can be made ahead.

Save recipe icon Save recipe icon Save recipe

Soufflé recipes

Twice-baked soufflés with Gruyère and cheddar

Soufflés are among the kitchen’s greatest challenges. Try our soufflé recipe (and memorise our tips...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine