Smoked haddock soufflé

This recipe uses the fish–poaching milk to make the soufflé base, and fresh herbs and chopped tomatoes are added for a lovely flavour. Serve straight from the oven, with crusty wholemeal bread to accompany.

Smoked haddock souffl


  • 300 g smoked haddock fillet or other smoked fish
  • 300 ml low–fat milk
  • 1 teaspoon (5 g) butter
  • 1 tablespoon freshly grated parmesan
  • 1 tablespoon fine dry breadcrumbs
  • ¼ cup (30 g) cornflour
  • 3 eggs, separated
  • 250 g tomatoes, peeled, seeded and diced
  • 1 teaspoon wholegrain mustard
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely snipped fresh chives
  • salt and pepper
  • 1 eggwhite


  1. Put the fish and milk in a saucepan and heat until simmering.
  2. Simmer gently for about 8 minutes, or until the fish will just flake when tested with a fork.
  3. Remove the pan from the heat and leave the fish to cool in the milk.
  4. When the fish is cool enough to handle, remove it and flake the flesh, discarding the skin and any bones.
  5. Set the poaching milk aside to cool.
  6. Preheat the oven, with a metal baking tray inside, to 190°C.
  7. Lightly grease a 1.7 litre soufflé dish with the butter.
  8. Mix together the parmesan and breadcrumbs, and sprinkle over the bottom and side of the dish, turning the dish to coat evenly.
  9. Shake out any excess crumb mixture and reserve.
  10. Mix the cornflour with a little of the reserved, cold poaching milk to make a smooth paste.
  11. Heat the remaining milk in a small saucepan until almost boiling, then pour into the cornflour mixture, stirring constantly.
  12. Return to the pan and bring to the boil, stirring to make a thick sauce.
  13. Pour the sauce into a large mixing bowl.
  14. Add the egg yolks, one by one, beating them thoroughly into the sauce.
  15. Stir in the flaked haddock, tomatoes, mustard, parsley, chives, and salt and pepper to taste.
  16. In a clean, dry mixing bowl, whisk the 4 eggwhites until stiff enough to hold soft peaks.
  17. Fold one–quarter of the whites into the sauce mixture to lighten it, then gently fold in the remaining whites.
  18. Spoon the mixture into the prepared soufflé dish and sprinkle the top with the reserved parmesan and breadcrumb mixture.
  19. Set the dish on the hot baking tray and bake for about 35 minutes, or until well risen and golden brown.
  20. Serve at once.

Serves 4
Preparation: 25 minutes
Cooking: about 45 minutes


Milk, Eggs and Cheese

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