Smoked salmon soufflé

    33 min

    A deliciously light but indulgent soufflé of smoked salmon and goats' cheese, featuring St Helen's Farm® goats' dairy products.


    Yorkshire, England, UK
    11 people made this

    Serves: 6 

    • 50g St Helen's Farm® goats' butter, softened
    • 50g plain flour
    • 300ml St Helen's Farm® goats' milk
    • 4 medium eggs, separated and the whites swiftly beaten
    • 50g St Helen's Farm® goats' cheese, grated
    • 75g smoked salmon, chopped
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:18min  ›  Ready in:33min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Place butter, flour and milk in a medium sized saucepan over a moderate heat. Bring to the boil, stirring continuously.
    3. Reduce heat and simmer for 1-2 minutes, until thick and smooth.
    4. Remove from heat. Beat in yolks, cheese, salmon and seasoning.
    5. Beat egg whites until stiff peaks form. Fold in egg whites. Pour into 6 to 8 greased ramekins placed on a baking tray.
    6. Bake for 15 to 18 minutes until lightly browned and with a slight “wobble.”
    7. Serve immediately with your choice of salad.

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