Preparation & cooking time: preparation:25 min / cooking time: 18 min, plus chilling, plus 12 minutes to ‘twice bake’
Cannot be frozen
– 15g (½ oz) butter, melted
– 25g (1oz) dried breadcrumbs
– 20g (3/4oz) cornflour
– 300ml (1/2 pint) skimmed milk
– 25g (1oz) Parmesan cheese, finely grated
– pinch salt and cayenne pepper (or black pepper)
– 100g (4oz) smoked salmon, finely chopped
– 1 tablespoon finely chopped dill or parsley
– 200ml (7fl oz) Two Chicks liquid egg white
1. Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5.
2. Brush the insides of eight 9cm (3½ inch) ramekins with the melted butter. Coat with the dried breadcrumbs.
3. Put the cornflour into a medium saucepan. Add the milk, blending until smooth. Bring to the boil, then simmer for 1-2 minutes, stirring constantly to make a fairly thick white sauce. Remove from the heat and add the Parmesan cheese. Season with salt and cayenne or black pepper. Set aside to cool.
4. Mix the salmon and dill or parsley into the cooled white sauce.
5. In a large grease-free bowl, whisk the Two Chicks liquid egg whites with a hand-held electric whisk until soft peaks form. Carefully fold them into the salmon mixture, using a large metal spoon.
6. Spoon the mixture into the ramekins. Place into a roasting tin with enough hot water to come halfway up the sides of the ramekins. Bake for 18-20 minutes, until well-risen and brown. Cool, then chill.
7. When ready to serve, preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Run a knife around the insides of the ramekins. Turn them out onto a baking tray. Bake for 12 minutes. They will puff up again and the outsides will become crisp.
Take care that you fold the egg whites into the salmon mixture lightly to retain the air that you’ve whisked in.
Do make sure that the oven is hot before you cook the soufflés, and don’t open the oven door until they are cooked!