This recipe is one from my cookery book, Ali Bilton cooks her favourites. It really is one of my favourite recipes, and one that I have produced many many times. It never fails to please.
It is also a recipe that I taught at the Yorkshire Wolds Cookery School, again in the confidence in the kitchen class. A soufflé is probably something that someone lacking in confidence with their skills in the kitchen would probably not dream of attempting. It has surprised so many people how easy it is to make and many have told me they have made it numerous times!
I have used Staal Smokehouse smoked salmon trimmings in this recipe, also St Quintin’s Creamery milk and cream. I try to use as much local produce as possible, and these days it is even more important to support our wonderful local producers. My eggs are currently bartered with three friends for sourdough bread!
Another great thing about it is that you can make it 3 days in advance. The sauce also goes well with a simple piece of grilled fish, or if you get my book there’s a canapé recipe with scallops using it too!
This serves four as a starter or light lunch
For the souffles
200ml full cream milk
20g unsalted butter, plus butter for greasing
20g self raising flour
2 large eggs, separated
100g smoked salmon, finely chopped
2 tablespoons fresh dill, chopped
4 tablespoons double cream
About 2 teaspoons Parmesan, grated
Freshly ground black pepper
For the sauce
200ml medium sweet white wine (Riesling is particularly good)
2 tablespoons fresh dill
200ml double cream
Salt and freshly ground black pepper
You will need
4 Dariole moulds or small ramekin dishes
4 Small gratin dishes if you have them or an ovenproof dish
1 deep roasting tin,
Pre heat the oven to 180C
For the soufflé, put a good grinding of nutmeg and the milk into a saucepan and bring to just simmering point over a medium heat. Remove from the heat and leave to infuse for 15 minutes
Melt the butter in a saucepan over a medium heat, whisk in the flour to make a roux. Cook for 1 minute. Pour over the milk and whisk continuously until it comes to the boil. As soon as it thickens reduce the heat and simmer for 3 minutes, whisking occasionally
Take off the heat and leave to cool for 20 minutes.
Whilst the sauce is cooling, brush the dariole moulds or small ramekin dishes well with butter and place in the fridge
Beat the egg yolks into the cooled sauce, you can leave it in in the saucepan, add the chopped dill and smoked salmon, season generously with pepper.
Whisk the egg whites into soft peaks that just hold their shape.
Add one spoonful of the egg whites to the sauce and beat them in, fold another third of the egg whites carefully into the sauce, repeat with the remaining two thirds a third at time.
Take the dariole moulds out of the fridge and bush again with butter.
Spoon the mixture into the four well buttered Dariole moulds
Place the moulds into a deep baking tin and pour boiling water around them so it comes to half way up the sides of the moulds.
Put the tin on the middle shelf of the oven and cook for 25 minutes or until well risen and golden brown.
Remove the tin from the oven and then the darioles from the tin. Allow to cool.
The soufflés can be refrigerated for up to 36 hours, wrapped in cling film.
For the sauce, pour the wine into a small saucepan, add the dill and bring to the boil uncovered, bubble furiously until the wine has reduced by ¾, pour in the cream. Bring to the boil again and simmer for 2 minutes or until the sauce just coats the back of the spoon, season to taste. This sauce can also be made in advance, kept in the fridge, and reheated when needed.
When ready to serve. Pre heat the oven to 220C. Take the soufflés out of the fridge and allow them to reach room temperature. Turn out onto four small gratin dishes. Drizzle with a little double cream and sprinkle a little parmesan onto the top.
Place the soufflés on the middle shelf of the oven and cook 10- 12 minutes until risen and golden.
Reheat the sauce and as soon as the soufflés come out of the oven pour a little sauce over each and serve immediately.