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Smoked Haddock Souffle
Pre-heat the oven to 190 C
Flake the smoked haddock into a food processor, season with salt & pepper and add approximately 1/3 of the nutmeg (grated finely) - Blend the fish until smooth then add the beaten eggs and the cream and blend briefly until well combined, add the chopped parsley.
Butter 4 ramekin dishes and line with the smoked salmon leaving surplus to fold over. Fill the ramekins with the fish mixture and fold the surplus salmon over the top.
Put the ramekins in a large roasting tin and fill with enough boiling water to come half way up the sides of the ramekins - then cook for 30mins if freezing - allow maybe an extra 5 minutes if eating immediately.
If eating immediately leave to cool for a few minutes before turning out. They will still be hot and are best presented if they are turned out into a clean cloth in your hand and then turned the right way up onto the plate.
If you are freezing them, allow to go cold - cover with film and freeze until needed.
To cook straight from the freezer remove the film and follow the instructions above.
Publication Date: January 28, 2015.