Smoked salmon soufflés

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• sally r

  31 October 2009

  sally r rated this recipe

  

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• kiwiislander

  17 November 2009

  kiwiislander rated and commented on this recipe

  

  Was definitely NOT cooked after 15 minutes - really soggy and raw inside - and I have a relly good Bosch oven, too. Had to cook them quite a lot longer.

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• mlf

  18 November 2009

  mlf commented on this recipe

  Not so much a comment more of a 'don't understand'. Does overwrap dishes mean put baking paper then foil round the outside standing up like a collar or wrap them up in parcels, baking paper then foil to go in the freezer. Also when cooking before serving do they just go in the oven without any paper round, just stand on baking paper. Sorry for being such a doh! mlf

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• growlingtum

  18 November 2009

  growlingtum commented on this recipe

  mlf I think the dishes will have to be entirely wrapped in paper and foil befor putting them in the freezer, but I guess how well you wrap them will depend on how long they are going to be in the freezer for. If it's just a few days they won't come to much harm if you skimp on the wrapping.

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• mlf

  22 November 2009

  mlf commented on this recipe

  Thank you 'growlingtum' It's all a bit clearer now. Just off to give them a whirl. Happy Christmas

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• Donna D

  30 November 2009

  Donna D commented on this recipe

  kiwiislander - I believe these are what are known as twice baked souffles, so if you follow the instructions as above, you see that they are baked the second time from cold. I believe 25 - 30 minutes total. Will be trying these out prior to Christmas to see if they work!

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• cappa

  14 December 2009

  cappa rated this recipe

  

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• nicky wake

  16 December 2009

  nicky wake commented on this recipe

  I have tried these out and they are simple and delicious and a great light starter for christmas day lunch. When reheating them do not put them on paper then onto a baking sheet as they will burn, they must go on to a plate (tried and tested).

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• julie

  18 December 2009

  julie rated and commented on this recipe

  

  Loved these, really easy and turned out perfectly. I made some and froze them, then cooked them a week later and they were just as nice.

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• saffron

  26 December 2009

  saffron rated this recipe

  

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• shaz

  28 December 2009

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• KajaRomaniuk

  29 December 2009

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• hlnharrison

  02 January 2010

  hlnharrison rated this recipe

  

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• Treeny

  01 March 2010

  Treeny rated this recipe

  

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• Andreana

  11 March 2010

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• Jackie

  14 April 2010

  Jackie rated and commented on this recipe

  

  These were really delicious, but were uncooked in the middle after the first baking. Next time I will try putting the baking dish in hot water rather than cold.

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• Denise

  30 April 2010

  Denise commented on this recipe

  These were a disaster! Looked ok when they cooked the first time, but after freezing and cooking the second time they were like little flat omlettes!

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• Foodmonster

  16 November 2010

  Foodmonster rated and commented on this recipe

  

  I made these for Christmas day starter last year and they tasted wonderfully light and complicated. I must admit that they did not come out like your average souffles though, much more flat than usual. If you want to make great souffles for a special occasion, try the James Martin's Goats Cheese Souffle on this website. These are to die for!

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• Vivien60

  02 December 2010

  Vivien60 commented on this recipe

  I have made this several times when friends have come to dinner. It is really easy and the fact that you can freeze it and then cook it quickly on the day is a real bonus. The only problem I have had is getting it out of the ramakins dishes. If I am having difficulty I serve it in the dish and it looks just as impressive and tastes just as good. I find that this quantity makes more than stated and usually eat one as soon as they are cooked before freezing!

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• Taryn

  20 December 2010

  Taryn rated and commented on this recipe

  

  I made this recipe for the first time yesterday and loved it! Will definitely do again. I took advice of an earlier comment of putting the ramekins into a hot water basin and I left mine in for 20mins on the first bake to get the golden colour. All in all for a first attempt it was a success they look beautiful and I'll definitely do them again.

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http://www.bbcgoodfood.com/recipes/13382/

http://www.bbcgoodfood.com/recipes/13382/

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Ingredients

• 40g butter
• 25g plain flour
• 300ml milk
• 85g Philadelphia cheese
• 2 tsp chopped dill
• 3 large eggs , separated
• 85g smoked salmon , chopped
• zest ½ lemon

TO SERVE

• 6 tsp crème fraîche
• 2 large slices smoked salmon
• dill sprigs

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Ingredients

• 40g butter
• 25g plain flour
• 300ml milk
• 85g Philadelphia cheese
• 2 tsp chopped dill
• 3 large eggs , separated
• 85g smoked salmon , chopped
• zest ½ lemon

TO SERVE

• 6 tsp crème fraîche
• 2 large slices smoked salmon
• dill sprigs

237 kcalories, protein 11g, carbohydrate 6g, fat 19 g, saturated fat 11g, fibre 0g, sugar 3g, salt 1.17 g

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