Smoked trout souffle
Eggs, cheese and smoked fish - FatSteak Club comfort food. But we don’t like doing things by halves, so this souffle isn’t a ramekin bound tiddler (although those are ok too!) Swap the trout for shredded ham or wilted spinach or serve it plain, but always oven fresh.
Step 1 - The cheese base
Warm the milk with the cayenne pepper and add a pinch of salt and a few grinds of black pepper.
Melt the butter in a saucepan and add the flour. Stir while heating to a sizzle.
Slowly add the warm milk to the resulting roux, stirring all the time to combine. The mixture will thicken a little.
Pour the mixture into a large bowl with the egg yolks and whisk to combine. Stir in the cheese mix.
Step 2 - Souffle!
Preheat the oven to 200 C.
Very generously grease a 30 cm oval dish (or equivalent) with butter.
In a large bowl, whisk the egg whites to stiff peaks.
Fold the egg whites, cheese mix and flaked smoked trout together and pour into the oven dish.
Bake for 25 minutes. The souffle should be springy to the touch. Serve immediately!
Ingredients
250ml milk
1/2 tsp cayenne pepper
25g butter (and extra for greasing)
1 tbsp plain flour
120g grated cheese (I used a mix of 50g Gruyere, 40g Parmesan, 30g Cheddar)
4 large eggs separated
125g smoked trout pieces
