Cotswold smoked trout soufflé

Not so long ago, whilst using up some left over smoked salmon, I experimented by cooking it into a soufflé. Though not perfect it went down well with those around the table and it got me thinking about creating a locally sourced Cotswold version, so after a few tweaks, here’s the final recipe.

The trout, asparagus and the smoked garlic used in this recipe come from Upton Smokery. The milk is particularly special and purchased from Burford Garden Centre from Nell's Dairy milking machine (Here’s a video of me milking the machine for the first time). Both the chicken and duck eggs come from a small farm a stone’s throw from Witney called Southdown Farm, as does the semi hard goats cheese. The little bit of flour used in the rue came from FWP Matthews Ltd and the radishes were grown by my own fair hand.

Now, I could have been even more fanatical about ingredient sourcing. I have to admit, the butter came from Somerset, the salt from Cornwall and I have no idea where the black pepper came from but otherwise the ingredients came from within a 15 mile radious of Witney.

The smoky flavour of the trout and garlic add a lovely smoky dimension to this soufflé. I served the soufflé with a small salad of asparagus and radishes. This salad worked really well; it would also be good serving the dish with a few cooked asparagus spears. With regards to using both duck and chicken eggs, the duck eggs have a thick velvety texture perfect for the savoury custard part and chicken eggs yield more white so they help towards increasing the volume of the fluffy part.


Soufflé - 70g hot smoked trout (use cold), 15g flour, 15g butter (plus a bit to rub round the ramekins), 20g white onion, 1 clove of smoked garlic, 200ml whole milk (preferably from a Channel Island cow stock), 60g semi hard goats cheese, 2 duck eggs, 2 chicken eggs.

Salad – asparagus, radishes, 2 tbsp rape seed oil, squeeze of lemon, ½ tsp honey.
Serves two ramekins

These ingredients will easily do four ramekins.

How to

  1. Turn your oven to 200 degrees.
  2. Grate or blitz the onion and smoked garlic in a food processor.
  3. On a low heat melt the butter and cook of the onion and garlic for about 5 minutes.
  4. Whilst the onions are being cooked off, rub some butter around your ramekins.
  5. Once fully coated in butter put some flour in and turn your ramekin until flour has covered the butter. Discard excess flour.
  6. Add the 15 grams of flour into the cooking onion and continue to stir the flour in; this will form a rue.
  7. Turn the heat up slightly and start gradually pouring in the milk, at this point you’ll need to keep stirring to prevent it going lumpy. If it does go lumpy a whisk should get rid of the lumps.
  8. After the milk add the cheese and continue stirring.
  9. Once the sauce has thickened pour the mixture into a glass bowl.
  10. Add a pinch of black pepper, two duck egg yolks and one chicken egg yolk (the other yolk is not needed) to the cheese sauce and whisk until fully combined. Set to one side.
  11. In a separate bowl, whisk together the duck egg whites, both of the chicken egg whites and a pinch of salt. The whites are ready when soft white peaks start forming as you lift the whisk out.
  12. Pour about a third of the egg whites over the savoury custard and whisk in gently.
  13. Then spoon the rest of the egg whites over the custard mixture and fold in (doing it in two stages helps retain the air in the batter).
  14. Flake the hot smoked trout and gently fold it into the soufflé batter.
  15. Spoon the mixture into the flour lined ramekins until the mixture sits just over the top. If you are cooking for two and you have leftover mixture, save in the fridge and use for a breakfast omelette the next morning.
  16. Place the filled ramekins into the pre-heated oven for about ten minutes.
  17. Thinly slice a few asparagus spears and radishes and mix with the rape seed oil, lemon, honey and a bit of seasoning. Hey presto salad sorted.
  18. After the ten minutes open the oven and place a few quartered asparagus tips and a little extra goats cheese on top.
  19. Close oven door and cook for a further 3-4 minutes.
  20. Make sure you and your diners are ready to eat. To get full height impact they need to be served pretty much straight away. Though, if they do sink a bit, don’t worry, as they will still taste amazing.

If you like this recipe, there are plenty more on richinflavour.