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
- 1 tbsp flour
- 1.1 oz butter
- 0.5 pint milk (warmed)
- 2.1 oz grated cheddar
- 4 egg yolks
- 5 egg whites
- 1.8 oz small salmon strips
- 1 tsp chopped parsley
- 1 tbsp flour
- 1.1 oz butter
- 0.5 pint milk (warmed)
- 2.1 oz grated cheddar
- 4 egg yolks
- 5 egg whites
- 1.8 oz 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
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature