Prawn and salmon soufflé with roquefort

A souffle isn't the easiest dish to master so it might take a few goes to nail this one. Persist nevertheless and you've got a guaranteed winner.


Serves 6

Butter, for greasing
250g raw tiger prawns
250g raw salmon
Salt and freshly ground black pepper
3 medium egg whites
400ml double cream
225ml whipping cream, whisked to light peaks
1 large courgette
Olive oil
35g Roquefort, cut into 6 cubes

• Preheat the oven to 200°C. Grease six small ramekins with the butter.
• In a blender or food processor, blitz the prawns and salmon together, and season. With the motor running, add the eggs one at a time, ensuring each is incorporated before adding the next.
• Again with the motor still running, pour in the double cream through the funnel. Do not overprocess at this stage. Do it just enough to ensure that it is fully incorporated.
• Turn into a glass bowl and, using a spatula, carefully fold in the whipping cream. Cover and chill in the fridge until needed (but for at least an hour).
• Slice the courgette lengthways, using a mandolin, or very thinly, using a knife.
• Dip each slice into the olive oil, coating both sides, and then arrange around the inside of the buttered ramekins.
• Remove the fish paste from the fridge and divide between the ramekins. Top each with a cube of Roquefort.
• Bake in the preheated over for eight to 10 minutes until risen and golden brown. Serve immediately.
• For a bit of variety add ½ teaspoon of paprika or place a fresh basil leaf under each piece of cheese before baking.

Tip from the top

‘This recipe can be made with scallops, chicken, lobster, sole and so on, in place of the prawns and salmon. Just make sure the eggs are at room temperature and are very fresh.’

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