25g butter plus extra for greasing
25g plain flour
2 eggs separated plus 1 extra egg white
100g chopped smoked salmon
half a bunch of watercress finely chopped with coarse stalks removed
1 tbsp lemon juice
salt and pepper to taste
- Preheat the oven to 200C and put in a baking tray to heat up. Grease the ramekins with a little butter.
- Melt the butter in a small saucepan over a gentle heat and then add the flour and stir together to make a roux and cook this for a couple of minutes. Add the milk and stir continuously until you get a thick smooth sauce. Let the sauce cool slightly and then beat in both of the egg yolks one at a time and then stir through the smoked salmon, watercress, lemon juice and season to taste.
|Salmon and watercress sauce|
|Soufflés ready for the oven|
- Whisk the 3 egg whites to stiff peaks and then stir through a spoonful into the salmon and watercress sauce then pour the sauce over the egg whites and fold through until just combined. Fill the ramekins 3/4 full and run a knife around the side (I forgot to do this but I think you're supposed to) and put onto the heated baking tray and bake for 15 minutes. Serve with a simple salad.
|Halfway through cooking time and they were rising!|
|Little bit wonky, the other one was very wonky!|
I'm entering this into Ros and Caroline's Alphabakes challenge where the letter is 'W' this month and for July it is hosted by Caroline. I'm also entering Javelin Warrior's Made With Love Monday's and Ren's Simple and In Season, this month hosted by Fleur, and finally into Mrs M's recipe link party.