Smoked salmon and blue Brie make a remarkable combination. In this dish the smoked salmon is topped with a custard-like mixture of sourdough bread enriched with egg yolks, Brie and Parmesan and lightened with frothy beaten egg whites.
Strictly speaking this is not a souffle at all but it has some of the characteristics of one.
The air which is beaten into the egg whites is trapped there and expands when heated, puffing the mixture up. The bread stabilises it all and holds it up.
Souffles which collapse when about to be served have always been a cook's nightmare. Although this one will subside a little when removed from the oven, 10 minutes' waiting time will not affect it much at all.
This is not difficult to make and much of the preparation work can be done ahead of time but the egg whites must be beaten and folded in immediately before baking.
A good quality white bread is important and for this recipe a sourdough variety is a good choice.
You don't need perfect slices of smoked salmon; any scrappy pieces will do.
Smoked salmon and Brie souffle
200g smoked salmon pieces. 80g good quality, crust-free bread, about
four thick slices. 250ml standard milk. 125g blue Brie or Camembert, roughly
chopped. 20g Parmesan cheese, grated. 2 tsp cornflour. 4 large eggs, separated. 1/4 tsp salt.
Lightly oil the base and sides of an 8-cup capacity souffle dish or a straight-sided casserole dish. Arrange the pieces of smoked salmon over the base of the dish. Set aside.
Cut or tear the bread into small pieces and place in a bowl. Pour the milk over and push the pieces of bread down into the milk. Leave to soak for 10-15 minutes.
Put the Brie, Parmesan and cornflour into a food processor, add the egg yolks and the bread and milk mixture. Process until smooth. Transfer to a medium-sized mixing bowl.
Beat the egg whites and the salt until frothy. Continue beating until stiff but not dry.
Stir a quarter of the egg whites into the bread-and-cheese mixture. Then add the remaining whites and gently fold in with a metal spoon or a rubber spatula. Turn the bowl as you mix and be gentle so as not to deflate the volume.
Spoon into the souffle dish and bake in an oven, preheated to 180degC, for 40-50 minutes until well risen, lightly brown on top and firm to the touch.
Serve with a salad and some good bread.
