August 25, 2016
Dinner, Fish, Salmon,
Dairy, Cheese, Parmesan, Eggs, Make-Ahead, Entertaining, Ladies Luncheon, Mother's Day, Wedding, Oven Bake, Stove Top, Kosher Dairy more
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"From one of our national supermarkets monthly magazines (April 2016)"
Preheat oven to 180C.
Place 6 1/4 cup capacity ramekins or soufflé dishes into a roasting pan.
Melt butter in a small saucepan over medium heat.
Grease ramekins with some of the melted butter, then coat the inside with breadcrumbs, shaking out any excess.
Add flour to remaining butter, stirring until well combined and cook for 30 seconds or until bubbly and remove from heat and gradually add milk, stirring constantly, return to heat cook, stirring until mixture thickens and boils.
Reduce heat to low and simmer for 1 minutes and then remove from heat and stir through cheese and chives.
Cool for 5 minutes and then add egg yolks and salmon and stir until well combined.
Beat egg whites until firm peaks form.
Add a quarter of the egg white to salmon mixture and gently stir until combined and then fold in remaining egg white into mixture.
Spoon into prepared ramekins and add enough boiling water to come halfway up the sides of the ramekins and book for 20 minutes or until golden and then stand for 10 minutes
Line a baking tray with baking paper and carefully turn souffles out onto prepared tray and cool.
Cover and refrigerate for up to 2 days.
Remove souffles from fridge and bring to room temperature.
Gently pour cream evenly over souffles and sprinkle with parmesan and bake for 10 to 15 minutes or until light golden and warmed through.
Garnish with chives and serve with extra salmon.
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