![Hot Smoked Salmon Soufflés with a Parmesan Crust](/on/demandware.static/-/Sites-LCNZ-Library/default/dwa80671d1/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000777_ENG.png)
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
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Method
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1Preheat the oven 200°C / 180°C fan forced
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2Prepare the ramekins by lightly buttering the inside and dusting with the grated parmesan cheese.
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3To 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.
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4Transfer 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.
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5In a clean, grease free bowl, whick the egg whites until they hold a stiff peak.
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6Fold the egg whites into the sauce, taking care not to over mix and lose the air.
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7Spoon the mixture equally between the prepared ramekins, sprinkle over the topping cheese and bake for 16-18 minutes until well risen and golden.
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8Serve Immediately.
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9Cook's notes:
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10Buttering and dusting the ramekins with cheese before filling adds extra flavour to the crust.
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11Hot smoked trout also works well for this recipe and the chives can be substituted with dill if preferred.
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12Have your serving plates ready prepared with accompaniments such as bread and salad.