Cheddar cheese soufflé with smoked salmon recipe
A light-as-air soufflé, flavoured with Cheddar cheese, parsley and smoked salmon.
Ingredients
- 1 tbsp flour
- 30 g butter
- 0.5 pint milk (warmed)
- 60 g grated cheddar
- 4 egg yolks
- 5 egg whites
- 50 g small salmon strips
- 1 tsp chopped parsley
Details
- Cuisine: French
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- For the base: in a sauce pan, melt the butter and mix in the flour. Cook out for 1-2 minutes - gradually add the milk and continue to cook for a further 6-8 minutes.
- Finally add the cheddar and egg yolk. Remove from the heat and set aside.
- For the Souffle: in preparation, preheat the oven to 200C and butter the soufflé dish well and set aside for later. Place the egg white in your mixing bowl and whisk until peaks are formed.
- Place half the whites on top of the cheesy base, add the herbs and smoked salmon and mix - now add the remaining whisked egg whites and stir, making sure to not over stir.
- Decanter the mixture into the buttered soufflé dish - flatten the top using a palette knife and put into the oven for 18-20 minutes then serve hot.
Recipe provided by Orkney Cheddar
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