Smoked Trout Breakfast Souffle
The secret to all souffles is that they taste just as good even if they deflate a little bit. This is one our go to brunch dish combining a fluffy, eggy custard with our favorite smoked trout.
Ingredients
1 smoked trout filet
2 tbs butter
2 tbs flour
1 cup whole milk
1/2 cup heavy cream
6 eggs
1 tsp chopped dill (optional)
Method
- Heat oven to 375F
- Melt the butter and then add the flour and stir to make a paste
- Let the paste (roux) cook over medium heat until lightly browned and fragrant
- Whisk in the cream and whole milk and bring to a simmer to thicken
- Remove from the heat
- Separate the eggs and gently whisk the hot cream sauce into the yolks
- Remove the skin from the trout and pick the meat into bite-sized pieces and then add to the cream sauce-yolk mixture
- Whisk the egg whites until stiff peaks
- Fold 1/3 of the egg whites into the cream sauce base to prepare the mixture
- Gently add the rest of the whites to the base stoping once the whites are incorporated
- Transfer to a greased baking dish and bake until the souffle has doubled in volume and is just barely jiggly when moved
- Remove from the oven and serve immediately along with a green salad (bloody marys optional)
