Smoked Salmon Souffle

Souffle's are always a bit of a challenge, so challenge yourself!


  • 50g St Helen’s Farm goats’ butter (softened)
  • 50g plain flour
  • 300ml St Helen’s Farm goats’ milk
  • 4 medium sized eggs, separated and the whites stiffly beaten
  • 50g St Helen’s Farm goats’ cheese, grated
  • 75g smoked salmon, chopped
  • Salt and freshly ground black pepper, to taste


Preparation time: 15 minutes

Cooking time: 15-18 minutes

Pre-heat the oven to 200° C / gas mark 6

Place butter, flour and milk in a medium sized saucepan over a moderate heat. Bring to the boil, stirring continuously.

Reduce heat and simmer for 1-2 minutes, until thick and smooth.

Remove from heat. Beat in yolks, cheese, salmon and seasoning.

Fold in egg whites. Pour into 6-8 greased ramekins placed on a baking tray.

Bake for 15-18 minutes, until lightly browned and with a slight "wobble."

Serve immediately with your choice of salad.

Tip: to give a 'top hat' rise to the souffle, before baking run your thumb around the edge of each to create a groove.

Smoked Salmon Souffle!