40g lactose free butter
25g gluten free plain flour
300ml lactose free milk
85g lactose free cream cheese
2 tsp chopped dill
3 large eggs, separated
85g smoked salmon, chopped
zest ½ lemon
1 tbsp Parmesan grated
2 large slices smoked salmon
Put the lactose free butter, gluten free flour and lactose free milk in a pan and cook, stirring over the heat until thickened.
Stir in the lactose free cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
Heat oven to 200C/180C fan/gas 6. Butter (lactose free) 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon.
Whisk the egg whites until stiff, then carefully fold into the salmon mix.
Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don’t worry if they sink.
To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper.
Top with the Parmesan and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up.
Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.
Recipe adapted from: Good Food