Ingredients

c. all-purpose flour

1 c. milk

1 1/2 tbsp. butter

6 eggs

1 c. grated Gruyére cheese or strong Cheddar cheese

4 oz. sliced smoked salmon

1 1/2 tsp. baby capers

1 tbsp. fresh chervil leaves

Preparation

Step 1Preheat oven to 400 degrees F/350 degrees F fan-forced. Oil 2-quart ovenproof soufflé dish; place on oven tray.Step 2Place flour in small saucepan; gradually whisk in milk until smooth. Cook flour mixture over medium heat, whisking constantly, until mixture boils and thickens. Remove from heat; stir in butter. Whisk in egg yolks and cheese. Transfer mixture to large mixing bowl.Step 3Beat egg whites in large bowl with electric mixer until soft peaks form. Fold egg whites into cheese mixture, in two batches. Pour mixture into dish.Step 4Bake soufflé about 35 to 40 minutes or until well-risen and browned.Step 5Arrange salmon on serving platter, top with capers and chervil; serve with soufflé.

From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!