Naturally Gluten Free Smoked Salmon Souflee

Dairy

Serves 6

This is a good standby especially for Shavuot lunch if you have unexpected guests. I tend to make this in the microwave for ease and speed. I use smoked salmon trimmings as I am only going to chop this up and its much cheaper.

Serves 4

6 large eggs
300ml (10fl oz) milk
100g (4oz)smoked salmon
100g (4oz)cream cheese
1 tablespoon corn flour (starch)
25g chives
Seasoning
A little oil or melted butter for greasing the dish

Grease the soufflé dish and set to one side. Using two bowls separate the whites and the yolks.

Whip the whites with a pinch of salt (optional) until they form soft peaks either by hand or with a mixer.

Beat the egg yolks and season. Chop the chives and the salmon and add to the egg yolks. Fork the cream cheese over to soften it and add this to the yolk mix (or you can do this in the yolks.

Place a tablespoon of corn flour in a measuring jug, pour in a little milk and mix till smooth, add milk to make up 300ml (10fl oz). Pour this into the egg yolk mix and stir.

Fold in the egg whites slowly, don't worry if you have white blobs. Pour into the soufflé dish.

Place in a microwave for 10 minutes on high or if you prefer cook in a pre-heated oven at 180°C, 165°C Fan, 350°F or gas 4 in a bain marie (a baking dish partially filled with water to create steam) for 30-40 minutes until golden and well risen

Serve with a green salad

Gluten Free Smoked Salmon & Cream Cheese Soufflé