Smoked Salmon Soufflé
1/3 cup freshly grated Parmesan or mature cheddar cheese
1/4 cup (50 g) butter
4 eggs, separated
1 1/4 cups (300ml) milk, light or heavy cream
1/3 cup chopped chives or finely chopped sweet onion
1/2 to 3/4 cup slivered smoked salmon
1/4 cup (50g) white flour
1/4 teaspoon salt
fresh ground pepper to taste
1/8 teaspoon of nutmeg.
YIELD: 4 to 6
Preheat oven to 350 degrees.
Butter 4-6 individual Pyrex bowls or one 5 litre souffle dish.
Melt the butter in a saucepan and stir in the flour and cook for 1 minute.
Gradually stir in the milk to make a smooth sauce, simmering for 3 minutes, beating well until thick and glossy.
Remove from heat and beat in the cheese, egg yolks, fish, chives or onion, salt and pepper and the nutmeg.
Whisk the egg whites until stiff and fold in 1 tablespoon of the egg white into the sauce, then gently fold the sauce into the remaining egg whites..
Pour into a well-buttered 2 1/2 pt / 5 L soufflé dish, or divide into individual soufflé dishes.
Bake for 20 minutes until just firm (the individual soufflé dishes will cook quicker, about 10 - 15 minutes).