Salmon and Cucumber Souffle
|Fresh salmon fillet||8 Ounce (225 gram)|
|Dry white wine||1⁄4 Pint (150 milliliter)|
|Freshly ground black pepper||To Taste|
|Cucumber||1⁄2 , coarsely grated|
|Eggs||3 , separated|
|Butter||3⁄4 Ounce (20 gram)|
|Skimmed milk||1⁄3 Pint (200 milliliter)|
|Chopped fresh dill||2 Teaspoon|
1. Lightly grease a 15 cm (6 inch) souffle dish.
2. Put the salmon into a shallow pan with the wine, bay leaf and salt and pepper to taste. Poach gently until the salmon is just tender. Allow to cool in its cooking liquid.
3. Put the grated cucumber into a colander and sprinkle generously with salt; leave to drain for 20 minutes.
4. Flake the cooled salmon, reserving the poaching liquid.
5. Rinse the cucumber thoroughly then wring out in a clean teatowel. Beat the egg yolks together lightly.
6. Melt the butter, stir in the flour, and cook for 1 minute. Gradually stir in the skimmed milk and the strained salmon cooking liquid. Stir over a gentle heat until thickened. Stir in the flaked salmon, egg yolks and cucumber, season to taste with salt and pepper and add the dill.
7. Beat the egg whites until stiff but not dry; fold lightly but thoroughly into the cucumber and salmon sauce. Carefully pour into the souffle dish.
8. Bake in a preheated oven for 30-40 minutes, until well risen, golden and just set. Serve immediately.