- 40g butter
- 25g self raising or plain flour
- 300ml milk
- 90g philadelphia cheese
- Loads of chopped dill
- 3 large eggs, separated
- 90g smoked salmon
- Juice of half a lemon
Melt the butter over a low heat then add in the flour, stirring it to a paste. Now gradually add the milk, continuously stirring, until it has thickened up. Take it off the heat and add in the philadelphia cheese, stir it until it has melted in. Add the dill and season with plenty of salt and pepper. Now add the three egg yolks and stir those in. Pop in the chopped salmon and the lemon. Stir.
Quickly whisk up the egg whites until they have soft peaks then fold them into the mix - to fold egg whites in, add it all then 'cut and twirl' the mix with a metal spoon. The key difference is that you are not stirring but cutting the mix (although it has the same effect as stirring but crucially you don't lose the air you have beaten into the egg white).
Grab some ramekins; butter the sides and cut some greaseproof paper into circles to fit into the bottom (this makes it much easier to upturn the soufflé).
Ladle the mix into the ramekins (you should get about 7). Pop the ramekins in a large baking tin and fill with cold water about halfway up the ramekins. Be careful not to spill water in the ramekins when moving them to the oven. Cook for 12-13 mins at 200.
Leave them to cool until you are ready to serve, then turn them out. Reheat them with a dollop of crème fraîche on top and eat!