Hot Smoked Salmon Soufflés with a Parmesan Crust

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Hot Smoked Salmon Soufflés with a Parmesan Crust
Ingredients
Method

Ingredients

For the ramekins
  • 1 tablespoon softened butter
  • 2 tablespoons finely grated parmesan cheese
For the soufflés
  • 40g butter
  • 40g plain flour
  • A couple of dashes of Tabasco sauce or a pinch cayenne pepper
  • 250ml milk
  • 1/8 teaspoon salt
  • 3 large eggs - yolks and whites separated
  • 85g hot smoked salmon - flaked
  • 10 fresh chives - chopped
  • 2 tablespoons finely grated parmesan cheese for topping

  • Method

  • 1
    Preheat the oven 200°C / 180°C fan forced
  • 2
    Prepare the ramekins by lightly buttering the inside and dusting with the grated parmesan cheese.
  • 3
    To make the soufflés, melt the butter in a sauce pan, stir in the flour with the Tabasco or pinch of cayenne pepper and cook the roux for 1-2 minutes. Whisk in the milk, a little at a time, and continue to cook until thickened. Season with the salt.
  • 4
    Transfer the sauce to a medium sized mixing bowl and allow to cool for a few minutes before whisking in the egg yolks one at a time. Stir in the flaked fish and chopped chives.
  • 5
    In a clean, grease free bowl, whick the egg whites until they hold a stiff peak.
  • 6
    Fold the egg whites into the sauce, taking care not to over mix and lose the air.
  • 7
    Spoon the mixture equally between the prepared ramekins, sprinkle over the topping cheese and bake for 16-18 minutes until well risen and golden.
  • 8
    Serve Immediately.
  • 9
    Cook's notes:
  • 10
    Buttering and dusting the ramekins with cheese before filling adds extra flavour to the crust.
  • 11
    Hot smoked trout also works well for this recipe and the chives can be substituted with dill if preferred.
  • 12
    Have your serving plates ready prepared with accompaniments such as bread and salad.