Prince Andrew's Smoked Trout Souffle
Source of Recipe
Recipes For Life
List of Ingredients
1.5 oz/40 g butter
1.5 oz/40 g plain flour
0.75 pint/425 ml milk
6 eggs, separated
1 packet of smoked trout (about 5 oz/150 g), finely flaked
2 tsp horseradish sauce (optional)
1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh tarragon
Salt and freshly ground black pepper Recipe
Lightly butter a 2 1/2 pint/1.5 litre souffle dish. Melt the butter in a pan, add the flour and cook for 1 minute. Gradually add the milk, stirring all the time until the sauce has thickened. Remove from the heat and beat in the egg yolks, smoked trout, horseradish, herbs, and salt and pepper to taste.
In a clean dry bowl, whisk the egg whites until they form stiff peaks. Beat a spoonful of the egg whites into the sauce and then gently fold in the rest. Pour into the souffle dish and bake in an oven preheated to 180C/350F/Gas Mark 4 for 20 minutes, or until golden brown and puffed on top. Serve immediately.
Serves 6
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