This is the perfect starter after a long day on the hill…
We asked one of our fabulous Shoot Cook’s, for one of her all-time favourite recipes and this one seemed very apt as it ties in coincidently with National Fishing Month!
“This is the perfect starter after a long day on the hill. It’s quick and easy to prepare in advance (start it the night before), takes exactly half an hour to cook and it has never gone wrong (in this Cook’s experience!). Most importantly I am yet to find someone who didn’t love it. It’s soufflé-like in appearance, but much less stressful to make!”
300g smoked fish (Arbroath Smokies ideally but smoked Haddock works well too)
300g sliced smoked salmon
300ml double cream
2 eggs, lightly beaten
1. Begin by boning and skinning the smoked fish. Cut into pieces about 4cm/1½ inches square and place
them in a blender along with the eggs, a little salt, freshly milled black pepper and a good grating of
nutmeg. Blend until the fish has turned to a smooth, even pulp. Transfer the mixture to a bowl, cover
and leave in the fridge overnight.
2 Next day, to prepare ahead, line the base and sides of 8 ramekins with smoked salmon – don’t worry
that you’re doing this in pieces and patches as it won’t show when they’re finally turned out. Then
return the fish mixture to the blender or processor together with the cream and blend them thoroughly
together. Then divide the fish mixture equally between the ramekins, cover and chill till needed.
3. Pre-heat the oven to 190OC/375OF, gas mark 5 and place the roasting tin filled with about 1 inch /
2.5cm of boiling water on the centre shelf of the oven. Place the ramekins in the roasting tin, then cook
for 30 minutes until the tops puff up and become browned.
4. To serve, have some warmed plates ready then turn out each soufflé, holding the ramekin with a
cloth and turning it out quickly upside down on to your hand and just as quickly flip it over on to the
plate. Garnish with watercress or mixed salad leaves. It is delicious with a homemade vinaigrette or a