Smoked Salmon Souffle


There’s something quite lovely and incredibly human about a souffle.  Like a good parent concurrently tender and firm.  Within the confines of its boundaries, it finds its expansiveness and then, some days, it can be deflated from its duties.  It is light and heavy at the same time.  Whimsical but substantial. Breakfast or dinner.

We are all such sweet contradictions.
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Smoked Salmon souffle  –

A simple souffle that makes a great versatile piece.  Serve with fruit for breakfast or as a stand alone appetizer.  I won’t apologize for using metric.  It’s good for your brain to figure things out .  Get a scale, you’ll love it!

30 g unsalted butter, plus extra for greasing

2 tablespoons polenta

250 g smoked salmon, flaked

300 ml whole milk

20 g all-purpose flour

1 teaspoon English mustard

50 g aged cheddar, grated

4 eggs, separated

Salt and freshly ground black pepper

Butter 6 ramekins and coat the inside with a layer of polenta.  This will give your souffle something to grab onto and climb up the sides of your dish.

Make your roux.  Melt the butter in a saucepan over medium heat and add the flour.  Stir and let it cook for a minute.  Gradually add the milk, beating well with each addition until you have a smooth, creamy sauce.  Let the sauce bubble gently for a couple minutes, stirring often.  Add the mustard and stir in the cheese until melted and smooth.  Allow to cool a little off of the heat.  Stir in the egg yolks and then fold in the smoked fish.  Taste and season well.

Now beat the egg whites until they form stiff peaks.  Gently fold in half of the egg whites being careful to maintain the loft.  Now fold in the rest of the egg whites.  Pour into the ramekins and run the tip of a knife around the edge of the mixture.  Again, this will help it rise.

Place oven preheated to 200 degrees C (400 degrees F) and bake for about 10 minutes or until they have risen and are golden brown on top.  Serve immediately.

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