I have always loved a savoury soufflé and have often made a pea and mint version as a starter before serving lamb. However, this creamy decadent version with smoked salmon is just the perfect accompaniment to any summer evening and incredibly easy to cook! Soufflés I think have been tarred with the same brush as poaching eggs and its such a shame – this meal took me 20 minutes to cook and the great things about soufflés is that they are so versatile – once you have that base you really can fold most things through. So here we have it:
Makes approximately 8 individual soufflés.
· 50g grass fed organic butter
· 50g rice flour
· 300ml rice milk
· 4 eggs, separated yolks and whites
· 100g organic smoked salmon finely chopped
· grated fresh nutmeg
1. Heat your oven 180°C of if your using your Aga then the roasting oven will be perfect.
2. Melt the butter in a saucepan and stir in the flour – cooking for a further minute or so until the mixture starts to resembles bread crumbs.
3. Gradually stir in the milk to make a smooth glossy sauce. Continue to cook until you reach thickening point, whisking briskly to ensure you don’t encounter ay lumps. I find I have to whisk rice flour and milk mixtures more than I do a conventional béchamel.
4. Remove from the heat and whisk in the salt, pepper, nutmeg and the smoked salmon. Make sure you taste here, again you probably will need a little more seasoning than you have for a traditional method.
5. Whisk the egg whites until stiff and then fold 1 big tablespoon into the “béchamel” mixture.
6. Then gently fold the sauce into the remaining egg whites.
7. Pour the mixture into some well greased ramekin dishes, place on a baking tray and into the oven for 1 minutes.
8. As you know please refrain from opening the door. Particularly annoying when you have an Aga and you can’t see these little beauties grow!
Whilst they are cooking get your salad or vegetables ready as when the soufflés are cook you must serve immediately so you audience can enjoy them in all their puffed up glory.