Salmon And Watercress Souffle
This delectable watercress and salmon soufflé recipe is a delight for the senses. The delicate flavors of the salmon paired with the peppery watercress create a harmonious blend in a light and fluffy soufflé. Topped with a golden hue, this dish makes for an impressive yet comforting meal that is sure to please a crowd. Serve alongside a crisp salad and crusty bread for a satisfying dining experience.
— Constant Cookbook
Ingredients
- 50g butter
- 3 tbsp plain flour
- 1/2 tsp mustard powder
- 1/2 tsp worcestershire sauce
- 225ml semi-skimmed milk
- 75g watercress,stalks removed and leaves roughly chopped
- 4 medium eggs separated
- 212g can pink salmon,drained and flaked
Instructions
- preheat the oven to 190c/170cfan/gas 5.melt 15g of the butter and grease 4 ramekins.
- melt the remaining butter in a large saucepan.Take off the heat and stir in the flour,mustard powder and worcestershire sauce.Return to the heat and gradually add the milk,stirring until thickened.Season to taste.Stir in the watercress and leave to cool for 10 minutes.
- Beat the egg yolks,then carefully stir in the salmon.Add this to the sauce.Whisk the egg whites until stiff and fold into the sauce using a large metal spoon.Pour into the souffle dishes and bake for 30-35 minutes until well risen and golden.For a heartier meal,serve with crusty bread and salad.
Yield
Serves 4
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