When looking for a starter for our Christmas day meal, it was important that it had the ‘wow’ factor, but that it was also something that I could prepare easily for four people, preferably ahead of time. This smoked salmon soufflé recipe is perfect. They’re twice baked, which means that you can prepare them almost completely in advance and cook them for 10 minutes in the oven before serving. I made mine almost a week ahead and froze them.
They taste delicious and the smoked salmon means that you feel like you’re having something decadent on Christmas Day. Perfect.
These of course, would be good for any occasion and should not be reserved just for Christmas!
Recipe from BBC Good Food – makes 6.
- Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
- Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don’t worry if they sink.
- To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
- When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.