CDWM SA - Ep.9 - SJ's - Starter

SJ’s Smoked Salmon Soufflés


Serves: 4 people

Preparation time: 60 min

  • 40 g butter + extra to grease soufflé dishes
  • 25 g plain flour
  • 300 ml milk
  • 85 g Philadelphia cream cheese
  • 2 tsp chopped dill + dill sprigs to garnish
  • 3 large eggs, separated
  • 85 g salmon, chopped
  • 1/2 lemon, zested
  • 6 tsp crème fraîche
  • 2 large slices smoked salmon
  • handful rocket, to garnish

Preparation method

  • Preheat oven to 200 C.
  • Butter 6 small soufflé dishes and line bases with greaseproof paper.
  • In saucepan, place butter, flour and milk. Heat until thickened.
  • Stir in cream cheese and dill. Remove from heat and beat until incorporated.
  • Stir in egg yolks, add salmon and lemon zest.
  • Whisk egg whites until stiff, fold into salmon mix.
  • Spoon mixture into soufflé dishes.
  • Bake in ovenproof dish half filled with cold water, for 15 min until risen and golden.
  • Remove from oven and allow to cool. They may sink a little but don’t worry!
  • Just before serving, turn soufflés out of dishes, peel off greaseproof paper.
  • Place on squares of baking paper and top with crème fraîche.
  • Bake at 200 C for 10-15 min, until they start to puff up.
  • Remove from oven and top each with a frill of salmon and a dill sprig
  • Serve on plate with some rocket.
  • Note: Soufflés can be frozen for up to 6 wks. After cooling, leave soufflés in their dishes, wrap in tin foil and place in freezer.