Smoked salmon soufflés
Low Fat Spread
Plain White Flour
4 teaspoon(s), heaped
Low Fat Soft Cheese
Egg, whole, raw
2 medium, raw, separated
1 medium, finely grated zest of
1 tablespoon(s), chopped, plus extra to serve
Calorie controlled cooking spray
Half Fat Crème Frâiche
6 teaspoon(s), level
1 portion(s), to serve
- Put the spread, flour and milk in a small pan and heat, whisking all the time, until thickened. Whisk in the soft cheese one blob at a time plus some seasoning. When cooled, beat in the egg yolks, then stir through the salmon, lemon zest and dill.
- Heat the oven to 200ºC, fan 180ºC, gas mark 6. Mist 6 small ramekins with cooking spray and line the bases with a circle of greaseproof paper. Whisk the egg whites until stiff and then gently fold into the salmon mixture. Divide this mixture between the ramekins, place in a roasting tin and half fill with cold water. Place in the oven for 15 minutes until the soufflés are risen and golden. Once cool, cover and place the ramekins in the fridge until ready to cook again, or freeze (see tip).
- When ready to serve, heat the oven to 200ºC, fan 180ºC, gas mark 6 again. Carefully remove the soufflés from their ramekins (or keep them in? need to retest) and place on a baking sheet lined with parchment. Blob a teaspoon of crème fraîche on the top of each soufflé and cook for 15 minutes or until the soufflés start to puff up.
- Serve with a curl of smoked salmon and a dill sprig on top, with the salad leaves around.
To freeze: carefully cover the once-baked soufflés with clingfilm and, when cool, freeze for up to 1 month. Defrost thoroughly and remove the clingfilm before continuing from Step 3.