Smoked Salmon & Dill Soufflé

£7.50

Twice Baked Smoked Salmon Soufflé with a Dill Cream Sauce, Garnished with Micro Leaves. Perfect for a light lunch or a simple starter.

 

*Gluten free available on request*

  • Ingredients
    Lancashire Cheese (milk)
    Smoked Salmon (fish)
    Semi Skimmed Milk (milk)
    Plain Flour (gluten)
    Butter (milk)
    Eggs (eggs)
    Salt & Pepper
    Champagne (sulphites)
    Double Cream (milk)
    Onion
    Peppercorns
    Dill
    Micro Leaves to Garnish
  • How To Cook
    • Preheat oven to 180 degrees
    • Cook soufflés for 10 minutes until risen.
    • While the soufflés are cooking, warm up the cream sauce in a pan on a medium heat until heated through.
    • To serve, pour the cream sauce on the bottom of the plate, place soufflé on top and garnish with micro leaves.
  • Storage

    Keep refrigerated and use within 3 days.

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