Light and Airy Fish Puddings
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Immersion blender, 1 Measuring cups, 1 deep bowl
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas mark 6. Grease six individual ramekins with a little butter.
2.
Roll the pastry out thinly and line each of the ramekins with the pastry. Line the pastry cases with greaseproof paper and fill with baking beans. Place the ramekins on a baking tray and bake in the oven for 10 minutes. Remove the greaseproof paper and baking beans and brush the pastry cases with the beaten egg. Return to the oven for 5 minutes then set aside.
3.
Melt the butter in a saucepan and stir in the flour and cayenne pepper. Cook gently for two minutes then gradually add the milk and continue cooking for about 10 minutes, stirring all the time. Beat the egg yolks in a clean bowl then whisk them into the pan.
4.
Whisk the egg whites until they hold firm peaks then fold in the mixture from the pan along with the smoked salmon. Season with salt and pepper and divide the mixture between the ramekins. Bake in the oven for 12 - 15 minutes or until the souffles are risen and golden-brown. Serve immediately.
