Smoky kipper and chive soufflés

Smoky kipper and chive soufflés
  • Serves icon Serves 4 as a starter
  • Time icon Hands-on time 25 minutes, plus infusing. Oven time 30-35 minutes

These kipper and chive soufflés have a rich, deep yet gently smoky flavour, and the buttery rye crumbs give you great contrast in texture.

All rise for our light and airy soufflé recipes collection.

Nutrition: per serving

Calories
541kcals
Fat
36.3g fat (16.5g saturated)
Protein
26.1g
Carbohydrates
26.5g (7.3g sugars)
Fibre
2g
Salt
2g
Calories
541kcals
Fat
36.3g fat (16.5g saturated)
Protein
26.1g
Carbohydrates
26.5g (7.3g sugars)
Fibre
2g
Salt
2g

Ingredients

  • 2 boned and skinned kipper fillets
  • 350-400ml whole milk
  • 85g unsalted butter, plus extra for greasing
  • 90g rye bread (see Easy Swaps)
  • 50g plain flour
  • 1 tsp mustard powder
  • 4 medium free-range eggs, separated
  • 1 1/2 tbsp hot creamed horseradish (we like Tracklements)
  • 15g chives, finely chopped
  • Drizzle olive oil
  • Grated zest 1 lemon, juice 1/2, plus extra wedges to serve
  • Dressed green salad to serve

You’ll also need

  •  2 x 15cm diameter soufflé dishes

Method

  1. Heat the oven to 180°C fan/gas 6 with a baking tray inside. Put the kipper fillets in a wide pan and pour over the milk to cover. Put on a medium heat until steaming, then turn the heat as low as it will go and poach the fish for 5 minutes. Set the pan aside for 10 minutes to infuse.
  2. Meanwhile, grease the dishes generously with butter (see Know How). Put 30g of the bread in a mini food processor and whizz to fine crumbs. Scatter these all over the buttered insides of the dishes and set aside. Put the remaining bread in the processor and pulse to chunky crumbs. Set aside.
  3. Once the milk has infused, remove the cooked fish from the milk and break it carefully into large chunks. Check these for bones, then divide between the dishes. Reserve 300ml of the milk and discard the rest.
  4. Melt 50g of the butter in a small saucepan with the flour and mustard powder over a medium-high heat. Once the butter has melted, keep stirring for 3-4 minutes until the mixture smells biscuity. Gradually pour in the reserved milk, stirring well – the mixture should soon thicken, then thin out slightly into a smooth paste. Once all the milk has been added, scrape the mixture into a mixing bowl. Cool for 3-4 minutes, then stir in the egg yolks, horseradish and  most of the chives. Taste the mixture and season well – it should be slightly too salty at this point.
  5. Beat the egg whites to stiff peaks (see Be A Better Cook) using an electric mixer or balloon whisk. Stir 1 tbsp of the whites into the sauce mix using a metal spoon or spatula, then gently fold in the rest in 3 additions using a figure-of-eight motion.
  6. Carefully divide the mixture between the dishes, then level the tops. Transfer the soufflés to the baking tray in the oven, and cook for 30-35 minutes until risen and golden on top but still with a wobble in the middle.
  7. When the soufflés have around 10-12 minutes left, heat a frying pan over a medium-high heat with a drizzle of olive oil. Fry the reserved breadcrumbs, stirring often, for around 6-7 minutes, until golden and crisp. Turn up the heat, add the remaining butter with the lemon zest and juice, and cook for 3-4 minutes more until the butter has browned and the crumbs are crisp again. Season with salt, stir in the remaining chives and set aside.
  8. Once the soufflés are golden, risen and wobbly, remove them from the oven. Bring the buttery breadcrumbs back to a sizzle, then either dig into the soufflés with a spoon and sprinkle the crumbs into the hole or scatter them over the top. Serve immediately with a sharply dressed green salad and lemon wedges for squeezing over.

delicious. tips

  1. Easy swaps: This would also be lovely with smoked haddock. If you can’t find rye bread, good quality rustic bread or sourdough will work as well.

  2. You can poach the fish and make the sauce up to 24 hours ahead (to the end of step 4). Cover and chill separately. Bring everything back to room temperature before continuing with the recipe.

  3. You can make this recipe using 4 individual soufflé dishes, if you wish – cook in the oven for 12-15 minutes.

Recipe By

Rebecca Woollard

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