SMOKED SALMON PUDDING

Epicurean Exploits - Food and Recipes
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„This creamy pudding is as light as a soufflé, but substantial enough to be a main dish„

Nigel Slater



Such a subtle dish. I am a big of of the recipes by Nigel Slater, as they are sophisticated, but also grounded and without any fancy gimmick.

I had some leftover of smoked salmon from New Year’s Eve, so this recipe published in the GUARDIAN at the end of december was perfect for it.

Such a feel-good dish, but fair to say you have to love tarragon. My wife instead considered this dish as an assassination attempt. haha

Anyway it is a reminder to cook more often with tarragon like for example in combination with carrots, chicken etc. Fair to say it is not easy to get tarragon in Berlin, as we have not the cooking tradition like the French.



Ingredients

100g smoked salmon
4 large eggs
350ml milk
50g butter
55g flour
2-3 tbsp tarragon
1 little onion
1 bay leaf
50g Parmesan grated


Preparation

  1. Bring milk with onion and bay leaf to boil. Remove from the heat and let it sit for minutes or hours

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  1. Pre-heat the oven to 200 C. Chopp tarragon, salmon and whisk egg yolks with a fork in a bowl.

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  1. Lightly butter the inside of a deep soufflé or baking dish, measuring 18-20cm across the top. Add 20g grated Parmesan.

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  1. Melt 50g of butter in a small, heavy-based saucepan, stir in 55g of plain flour and leave over the heat for a couple of minutes, stirring almost continuously. Then add cold milk sip by sip and whisk.

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  1. Remove from the heat. Let it cool down a little bit. Add egg yolks,

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  1. Add 30g Parmesan, salmon, tarragon and salt&pepper.

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  1. Whisk the egg whites with a pinch of salt until stiff.

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  1. Add it to the bechamel carefully, spoon by spoon and combine

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  1. Now add the mix to the Soufflé form. Put in the oven for 20-25min

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  1. Serve for 3 people. ENJOY

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That sounds great! And I also have some smoked salmon on hand. But in your instructions, I think you forgot to add the milk to your roux somewhere between steps 4 and 5. [tease.gif]

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YES, quelle faux-pas.

DANKE

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Imma substitute prosciutto or bacon and try this.