Twice Baked Smoked Salmon Soufflé


Fluffy smoked salmon and dill soufflé with a cream and dill sauce.

Sold Out£3.90
Sold Out£8.00

A light fluffy pairing of smoked salmon and local free range egg, flavoured with Parmesan and fresh dill.

Serve with Cream & Dill sauce.

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Ingredients: Smoked salmon, (Atlantic salmon (farmed) (fish), salt, sugar, oak and apple smoke), milk, egg, butter, (milk), plain flour (wheat flour, calcium carbonate, iron, niacin, thiamin), Parmesan (milk), fresh dill, black pepper.

Cream & Dill Sauce: Reisling wine (sulphites), double cream (milk), dill, salt and pepper.

Defrost the souffles and sauce in the fridge overnight. Once defrosted, use within 48 hours.

Preheat the oven to 220°C (fan), 425°F, Gas7. Take the soufflés out of the fridge, uncover and allow them to reach room temperature. Place the soufflés on a greased baking dish or individual dish and put on the middle shelf of the oven.  Cook for 12 minutes  or until risen and golden.

Whilst the soufflé is cooking, gently reheat the sauce in a pan until just bubbling. Lift the cooked soufflé carefully out onto a plate and pour the sauce over the hot soufflé. Serve immediately.

Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!

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