Twice Baked Smoked Salmon Soufflé

These magnificent smoked salmon cheese souffles can be prebaked and baked again just before serving.

Ingredients serve 6

40 g butter

25 g plain flour

300 ml milk

¼ tsp white ground pepper

85 g Philadelphia cheese

2 tsp chopped chives

3 eggs, separated

85 g finely chopped smoked salmon

½ lemon, zest

To serve

6 tsp sour cream or crème fraîche

2 slices of smoked salmon

2 tsp chopped chives

Method

Melt butter in a saucepan over medium heat. Add flour and pepper, combine with a whisk. Add milk and bring to the boil while whisking. Stir the cheese into the sauce in small additions. Take the pan off the heat and add 2 teaspoon chives, whisk until incorporated and smooth. Preheat oven to 200º C normal bake (180º C fan forced). Brush 6 x 150 ml soufflé ceramic dishes and place in a deep baking tin with cold water. Whisk the egg yolks and lemon zest in the sauce. Add the 85 grams finely chopped salmon and combine. Whisk the egg whites until soft peak and carefully fold into the salmon mix. Spoon or pipe the mixture into the dishes and bake for approx 15 minutes until risen and golden. The soufflés will sink down a bit. Allow cooling for approx. 30 minutes before carefully turning the soufflés out of the dishes and place on a baking paper lined flat oven tray. Bake for approx. 15 minutes until the soufflés puffs up in the oven at 200º C normal bake. Remove from the oven and carefully place onto their serving plates. Garnish with sour cream, a small piece of salmon and chopped chives. Serve straight away.

Note: Use fresh dill instead of chives or as extra garnish.