Don’t be afraid of soufflé! Claire Tansey shows us that you don’t have to be a trained chef to make an impressive brunch.
Goat cheese soufflé with smoked salmon and dilled cheese sauce
- 5 tbsp butter
- 2 tbsp fine bread crumbs
- 113-g log plain goat cheese, sliced into 6 rounds
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 tbsp Dijon mustard
- 4 eggs, separated
- 1/4 tsp salt
- 2 tsp lemon zest
- 2 tbsp chopped chives
- 1/2 cup cubed cream cheese, at room temperature
- 1 tbsp chopped fresh dill
- 6 slices smoked salmon
Preheat oven to 400F. Coat the bottom and sides of 6 1/2-cup ramekins with 1 tbsp butter, then dust with bread crumbs. Tap sides to evenly coat. Arrange on a large baking sheet. Drop a goat cheese round into each ramekin. Set aside.
Melt remaining 4 tbsp butter in a medium saucepan over medium. Whisk in flour. Gradually add 1 cup milk, then Dijon, whisking constantly, until a smooth, thick paste forms. Continue cooking, whisking constantly for 2 min. Remove from heat. Whisk in egg yolks.
Beat egg whites with salt in a medium bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, 2 to 3 min. Gently fold whites into milk mixture along with lemon zest and chives until no white streaks remain. Spoon mixture into prepared ramekins.
Bake in centre of oven until soufflés have risen and are golden, 18 to 20 min.
Whisk remaining 1/2 cup milk with cream cheese in a small saucepan over medium until smooth, about 5 min. Stir in dill.
Transfer soufflés to a rack to cool slightly, about 3 min. Run a small knife around inside edge of ramekins, then invert onto appetizer plates. Drizzle with cheese sauce and top each with a slice of salmon. Serve immediately.
Serves 6 | Per serving 328 calories,
15 g protein, 10 g carbs, 26 g fat, 508 mg sodium. Excellent source of vitamin B12.
Photo credit: Roberto Caruso
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