This is a recipe that I taught at the Yorkshire Wolds Cookery School, again in the confidence in the kitchen class. A soufflé is probably something that someone lacking in confidence with their skills in the kitchen would probably not dream of attempting. It has surprised so many people how easy it is to make and many have told me they have made it numerous times!
I have used Staal Smokehouse smoked salmon trimmings in this recipe, also St Quintin’s Creamery milk and cream. I try to use as much local produce as possible, and these days it is even more important to support our wonderful local producers. My eggs are currently bartered with three friends for sourdough bread!
Another great thing about it is that you can make it 3 days in advance. The sauce also goes well with a simple piece of grilled fish, or if you get my book there’s a canapé recipe with scallops using it too!
Visit the Staal Smokehouse online shop at www.staalsmokehouse.co.uk