Souffled Arbroath Smokie Creams (with Foaming Hollandaise)

30 minutes

Serves 8 as a starter. See questions Lindsey has answered on this recipe at the end of the method

This recipe is from Delia's Happy Christmas.

This is a very old favourite that never fails to delight.

It’s easy, can be prepared in advance and fulfils all the criteria of a really top notch first course. Remember to start the fish the night before and, if you can't get smokies, good quality finnan haddock will do well You can buy the smokies online from Alex Spinks & Son

The Delia Online Cookery School: Watch how to make Foaming Hollandaise, just click the image to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

About the Souffléd Arbroath Smokie Creams

Asked by: agalover

Hello again Lindsay, Does Delia’s Souffled Arbroath Smokie Creams, have to have the first part done the day before, could it be done first thing in the morning and cooked in the evening ? I’m using undyed smoked haddock. Is that first process key to the recipe’s success.? I had it at the celebration of 50 years of Delia’s writing at Carrow Road and it was delicious. Very many thanks Suzie

Answered by Lindsey: Hello Suzie, I haven’t tried a side by side test but I have myself made the mixture, chilled it and finished the recipe on the same day and it was fine. I’m so pleased that you joined us for Delia’s 50 years recipe writing celebration at Carrow Road, it was such a wonderful evening. Best wishes Lindsey

Souffléd Arbroath Smokie Creams

Asked by: Peter Crampton

Souffléd Arbroath smokie creams My question is ; If I freeze the creams according to the recipe, do I then need to defrost them before putting them in the oven for the 30mins at 180degC or do they go in the oven frozen? Thanks Peter

Answered by Lindsey: Hello Peter, They go in the oven still frozen. Kind regards Lindsey

Getting ahead with smoked fish creams

Asked by: Sheila Kilgour

Delia' Souffled Arbroath Smokie Creams - if preparing in advance and freezing. Do you freeze after prep but before cooking simply cooking once from frozen? Sheila

Answered by Lindsey: Hello Sheila, If you wish to make these ahead, when they've had 30 minutes in the oven remove the ramekins from the tin and leave them to cool. When cold, cover each one with clingfilm and transfer to the freezer. To reheat, remove the clingfilm and place the ramekins in a shallow roasting tin. Pour in 1 inch (2.5cm) boiling water from the kettle and cook the creams for 30 minutes at gas mark 4, 350°F (180°C). Kind regards Lindsey

Method

Begin by carefully skinning and boning the Arbroath smokies – you’ll find the flesh will part very easily from the bones. (You should have about 8–10 oz/225–275 g of flesh after this.)

Flake the fish and place it in a blender or food processor, along with a little salt, freshly milled black pepper and a good grating of nutmeg. Blend until the fish has turned to a smooth, even pulp, then blend in the lightly beaten eggs. Transfer it to a bowl, cover and leave in the fridge overnight.

Next day to prepare ahead, line the base and sides of each ramekin with smoked salmon - don't worry that you're doing this in pieces and patches as it won't show when they're finally turned out. Then return the fish mixture to the blender or processor together with the cream, and blend them thoroughly together. Then divide the fish mixture equally between the ramekins, cover and chill till needed.

When you're ready to cook, preheat the oven to gas mark 5, 375°F, 190°C and place the roasting tin filled with about 1in (2.5 cm) of boiling water on the centre shelf of the oven. Place the ramekins in the roasting tin, then cook for exactly 40 minutes

To serve, have some warmed plates ready then turn out each souffle holding the ramekin with a cloth, and tipping it out quickly upside-down onto your hand and just as quickly flip it over on to theplate, Garnish with watercress and pour the Hollandaise over each one. See below for Foaming Hollandaise or you can watch it being made in our Online Cookery School Video, click the image to play.

Note: If you wish to make these ahead, when they've had 30 minutes in the oven remove the ramekins from the tin and leave them to cool. When cold, cover each one with clingfilm and transfer to the freezer.

To reheat, remove the clingfilm and place the ramekins in a shallow roasting tin.

Pour in 1 inch (2.5cm) boiling water from the kettle and cook the creams for 30 minutes at gas mark 4, 350°F (180°C).