Smoked Ham and Haddie Soufflé

Name: Smoked Ham and Haddie Soufflé
Yield: Serves 6-8
Cuisine: British
Ingredients: 40 g butter; 1 tbsp finely chopped parsley, or mixed herbs such as chervil, lemon balm and dill; 4 large eggs; 225 g smoked haddock fillet; 50 g finely chopped smoked ham; 300 ml milk; 2 sprigs of parsley, including the stalk; 1 bay leaf; Freshly ground black pepper; freshly grated nutmeg; Finely grated rind of half a large lemon; 1 small onion, finely chopped; 40 g plain flour

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

Smoked haddock (undyed, of course) with ham or bacon is a traditional combination of flavours. It works well for breakfast, a light lunch, or high tea. This recipe makes a very popular starter for a dinner party. Your friends will love it and soufflés always make a great talking point.

Ingredients

225 g smoked haddock fillet
50 g finely chopped smoked ham
300

Europe
United Kingdom
Starter
Dinner
Lunch
Breakfast
Scotland

Method

Before you Start to Make the Soufflés

Pre-heat the oven to Gas Mark 5 (190°C, 375°F).

Pour hot water into the roasting tin to a depth of approximately 2cm.

Place the tin on the top shelf of the oven if you are using ramekins, or on the centre shelf if you are