Reserve Selection Honey Cured Hot Smoked Salmon and cheese souffle

This soufflé with Hot Smoked Honey Cured Salmon is absolutely delicious and was created by Jennifer Lam at I Ate My Way Through for our Reserve Selection Blogger Challenge.

Reserve Selection Honey Cured Hot Smoked Salmon and cheese souffle
Preparation:
10 Minutes
Cooking:
40 Minutes
Serves:
6

  • 250g Reserve Selection Hot Smoked Salmon Honey Cured
  • 60g butter plus more for greasing the moulds
  • 4 tbsp plain flour
  • 1 1/4 cups milk
  • 4 eggs, separated
  • 1 tbsp crème fraîche
  • 1/4 cup finely grated parmesan
  • 3/4 cup grated gruyère cheese
  • Zest of one lemon
  • Salt and pepperq to taste
  • For salad
  • 2 bunches asparagus
  • 1 tbsp extra virgin olive oil
  • 1 tbsp any fruit-based vinegar; raspberry vinegar or mango vinegar works well
  • 2 tbsp slivered almonds, toasted

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