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)