1. Preheat the oven to 375 F or 190 degrees C. 2. Spread the sliced cucumber in a basin, sprinkle with 1/2 tablespoon of salt, transfer to a colander and leave to drain. 3. Flake the fish into bite-sized pieces. 4. Make a white sauce by melting 50g butter in a small pan. 5. Stir in the flour and then gradually mix in the milk. 6. Stir constantly with a wooden spoon until you have a smooth and very thick sauce. 7. Remove from the heat. 8. Separate the eggs, leaving the whites in a mixing bowl. 9. Add the yolks to the sauce. 10. Gently fold in the fish and season with black pepper and salt. 11. You won't need much salt if you're using smoked salmon. 12. Grease a 1. 13. 5 litre soufflé dish with the knob of butter. 14. Add the Parmesan and, holding the dish in your hands, rotate it gently so the cheese clings equally to the sides and base. 15. Whisk the egg whites until firm. 16. Stir in one tablespoonful of the whites into sauce to slacken the texture, then mix in the rest with sweeping movements, so the air remains trapped in the egg whites. 17. Transfer the mixture to the prepared dish and cook in the oven for 30 minutes. 18. By then, the soufflé should have risen and be golden on the top but still wobbly in the centre. 19. While the soufflé is cooking, finish the cucumber relish by squeezing the cucumber with your hands, then wrap it in a clean tea towel and wring dry. 20. Dissolve the sugar in the vinegar, fold in the cucumber and dill, then transfer the mixture to a bowl and chill in the fridge. 21. Serve the soufflé immediately, making sure everyone gets a taste of the crusty sides and bottom, as well as some relish on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
