Salmon omelette soufflé

Salmon omelette soufflé

From
Posh Eggs
Serves
4
Prep
25 mins
Photographer
Louise Hagger

This is really about turning an airy soufflé into something more substantial: a light salmon, herb and cheese omelette.

Ingredients

Quantity Ingredient
30g butter
knob butter, for frying
1 1/2 tablespoons plain flour
150ml full-fat milk
100ml double cream
55g grated parmesan
55g fine asparagus, woody ends snapped off
5 eggs, separated
140g smoked salmon, chopped
handful finely chopped herbs, such as dill, chives, parsley
1 lemon, zest grated
80g cream cheese
salt
freshly ground black pepper

Method

  1. Melt the butter in a pan over medium heat, add the flour and cook for 1 minute, stirring with a wooden spoon. Gradually pour in the milk and cream, stirring as you do so, to make a smooth sauce. Let it bubble for a minute or so until thickened. Add the parmesan and season with pepper, then spoon into bowl and set aside to cool.
  2. Bring a pan of salted water to the boil and cook the asparagus for 2–3 minutes, until tender. Drain well and cut into 2.5 cm lengths.
  3. Stir the egg yolks, salmon, asparagus, herbs and lemon zest through the cooled cheese sauce. Then add spoonfuls of the cream cheese. In a separate bowl, whisk the egg whites with a pinch of salt to form stiff peaks. Add a spoonful to the salmon mixture to loosen, then fold the rest through, keeping as much air in the mixture as possible.
  4. Preheat the grill to medium-high. Melt a knob of butter in a 23 cm ovenproof pan, add the mixture and cook over medium heat for 4–5 minutes. Transfer to the grill and brown the surface of the soufflé for 5–6 minutes, or until golden, risen and cooked (it should be a little gooey in the centre). Serve straight from the pan.
Tags:
eggs
breakfast
lunch
dinner
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