1. Put butter, flour and milk in apan and cook, stirring over the heat
until thickened. Stir in the cheese, in small spoonfuls, season to
taste, then beat to incorporate.
2. Heat oven to 200deg. (180 fan).
3. Butter 5 ramekins and line base with baking paper.
4. Stir egg yolks into sauce, add the chopped salmon and lemon.
5. Whisk egg whites until stiff, then carefully fold into the salmon mix.
6. Spoon into dishes and bake in a tin half-filled with cold water for 15
mins until risen and golden and then cool (doesn't matter if they start
to sink).
7. When ready to serve, carefully turn soufflés out of their dishes,
peel off lining paper and place on squares of baking paper. Top with
the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6
until the soufflés start to puff up.
8. When baked, quickly remove and top each with a little salmon,
boursin and chopped parsley.
Serving
Suggestions
Serve with lightly dressed rocket salad, chopped cherry tomatoes and squeeze of lemon juice.
Originally Submitted
1/3/2017
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