Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Salar Flaky Smoked Salmon Souffle with Pickled Cucumber

recipe by Lindsay Bareham, London Evening Standard, serves 2 - 4

Ingredients:
1 cucumber
salt and pepper
300g Salar Flaky Smoked Salmon
50g butter plus an extra knob
50g flour
350mls milk
3 large eggs
1 tablespoon freshly grated Parmesan
white wine vinegar
1 teaspoon sugar
1 tablespoon chopped dill

Method:
Preheat the oven to 375F / 190C / gas mark 5

Cut the cucumber into wafer thin slices, spread out inside a colander, sprinkle with 1 tablespoon of salt and leave to drain while you prepare the souffle.

Break the Flaky Smoked Salmon into pieces and keep the plastic envelope which the fish is in for the juice it contains.

Make a very thick white sauce by melting 50g butter in a milk pan. As soon as the butter has melted, stir in the flour. When they have completely amalgamated, gradually incorporate the milk, stirring constantly with a wooden spoon to make a smooth paste-cum-sauce. Remove from the heat.

Separate the eggs, leaving the whites in a mixing bowl, and add the yolks to the sauce.

Squeeze the juice from the fish packet into the sauce. Stir thoroughly, then gently fold in the pieces of Flaky Smoked Salmon. Season generously with black pepper.

Take a 1.5 litre capacity souffle dish and rub the inside with the knob of butter. Add the Parmesan and, holding the dish in your hands, rotate it gently so the cheese clings equally to the sides and base.

Whisk the egg whites until firm. Stir one tablespoonful into the sauce to slacken the texture, then incorporate the rest with sweeping movements so the air remains trapped in the egg whites.

Transfer the mixture gently to the prepared dish and cook in the oven for 30 minutes, by which time the souffle should have risen and be golden on the top, but still wobbly at the centre.

Whilst the souffle is cooking, finish the cucumber relish. Squeeze the cucumber with your hands, then wrap it in a clean tea towel and wring dry.

Dissolve the sugar in the vinegar, fold in the cucumber and dill, then transfer the mixture to a bowl and chill in the fridge.

Serve the souffle immediately, making sure that everyone gets a share of the crusty sides and bottom, with the relish on the side.

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Salar Flaky Smoked Salmon Souffle with Pickled Cucumber

recipe by Lindsay Bareham, London Evening Standard, serves 2 - 4

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