Smoked Salmon Soufflés
Directions
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Grease six individual ramekins with butter. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
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Heat the butter, flour and cream in a saucepan over a medium-low heat. Cook, stirring often, for 3-5 minutes until thickened. Gradually stir in the cream cheese, Parmesan, paprika and dill and beat to combine. Season with salt and pepper.
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Stir the egg yolks, chopped salmon and lemon zest into the sauce.
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Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the ramekins and place into a baking dish. Add enough warm water to the tray so it comes halfway up the sides of the dishes.
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Bake for 15 minutes until the soufflés have risen and the tops are golden brown.
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Once cooled, turn the soufflés out of the ramekins onto heatproof serving dishes. Bake for another ten minutes until puffed. Serve with a dollop of sour cream, a slice of smoked salmon and a sprinkling of dill.
Ingredients
- 30g Avonmore Irish Butter
- 1 tbsp flour
- 300ml Avonmore Fresh Cream
- 100g cream cheese
- 1 tbsp Parmesan, grated
- ¼ tsp paprika
- A small handful of fresh dill, chopped
- Salt and black pepper
- 6 egg yolks
- 120g smoked salmon, chopped
- Zest of ½ a lemon
- 8 egg whites
To Serve:
- Avonmore Sour Cream
- 6 small slices of smoked salmon
- Fresh dill sprigs
