Twice-baked smoked salmon souffle with horseradish cream recipe

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serves: 6 - 8
Skill: medium
Prep: 20 min
Cooking: 35 min

Nutrition per portion

RDA
Calories 261 kCal 13%
Fat 20g 29%
  -  Saturates 11g 55%
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  • Serve up this salmon souffle as a festive starter for Christmas dinner or at a dinner party. Twice-baked for extra flavour, this dish is sure to impress

    Ingredients

    • 50g (1¾oz) butter
    • 50g (1¾oz) plain flour
    • 300ml (½ pint) milk
    • 100g (3½oz) full-fat cream cheese
    • 1 level tbsp chopped fresh dill
    • 200g packet smoked salmon
    • 3 large eggs, separated
    • Zest of ½ a lemon
    • Freshly ground black pepper
    • To serve
    • :
    • 1-2 tbsp horseradish sauce
    • 3 tbsp crème fraîche
    • Sprigs of dill
    • Lemon slices, quartered
    • Caviar or fish roe
    • Salad leaves
    • Olive oil, for drizzling
    • 6-8 ramekin dishes, well buttered and base-lined with baking parchment

    Method

    • Set the oven to 180°C/350°F/Gas Mark 4.

    • Melt the butter in a pan and add the flour, then gradually add the milk, beating well between each addition to give a smooth sauce. Simmer the sauce for a few mins, then remove the pan from the heat and stir in the cream cheese and dill.

    • Cut 6-8 narrow strips of smoked salmon, long enough to wrap around the ramekin dishes, and reserve them, then chop the rest of it.

    • Whisk the egg whites until stiff. Beat the egg yolks, one at a time, into the sauce, then fold in the egg whites, chopped salmon, lemon zest and pepper.

    • Place the ramekin dishes in a roasting dish and pour boiling water around them, to come about halfway up the sides of ramekins. Bake in centre of the oven for about 15-20 mins, until the soufflés have puffed up and just set.

    • Remove the soufflés from the oven and leave them to cool for a few minutes. Turn them out on to a board, or plate, and leave to cool.

    • Spread some horseradish sauce over one side of the smoked salmon strips, and wrap one around each soufflé, with the horseradish sticking them to the soufflés.

    • Set the oven to 190°C/375°F/Gas Mark 5. Place the soufflés on a baking sheet lined with baking parchment and bake in the oven for 12-15 mins, or until they start to puff up.

    • Meanwhile, stir the remaining horseradish sauce into the crème fraîche.

    • Remove the soufflés from the oven and serve each with some horseradish crème spooned on top and garnished with a sprig of dill, a quartered slice of lemon and a little caviar or fish roe. Serve immediately with salad leaves drizzled with olive oil.

    Top tip for making Twice-baked smoked salmon souffle with horseradish cream

    The soufflés can be prepared a day in advance up to the end of Step 7.

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