Recipe uploaded by

2 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Making a souffle

1. 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.
2. 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.
3. 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.
4. 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.

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

Latest comments and suggestions

• sally r

  31 October 2009

  sally r rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 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, salt 1.17 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk