Smoked mackerel and goats cheese soufflé

Rachel Allen's tasty twist on a classic French dish champions flavours of smoked fish and tangy cheese ' why not try baking it twice for added effect?
By Rachel Allen
Smoked mackerel and goats cheese soufflé
  • Rating:
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 50 g butter, plus extra for greasing
  • 50 g plain flour
  • 250 ml milk
  • 4 eggs, separated
  • 100 g smoked mackerel, skin removed and flesh chopped
  • 100 g soft goats' cheese, broken into 1cm pieces
  • 2 tbsp chopped chives
  • 1 tbsp chopped dill
  • 2 tbsp lemon juice
  • 25 g freshly grated parmesan

Tips and Suggestions

If you have any cheese soufflés left over, give twice-baked soufflés a go. Tip each one out of its ramekin and place in a buttered shallow baking dish. Pour over 50ml cream per soufflé and bake in a 200C/gas 6 oven for 6'8 minutes.


1. Preheat the oven to 220C/an 200C/gas 7. Butter 6 100ml or 8 75ml ramekins and place a baking sheet in the centre of the oven to heat up.

2. Melt the butter in a large saucepan on a medium heat, then add the flour and stir for one minute taking care not to let it burn. Reduce the heat and gradually whisk in the milk; stir until you have a thick white sauce, then remove pan from the heat.

3. Beat in the egg yolks then fold in the smoked mackerel, goats cheese and herbs. Season to taste with lemon juice and salt and pepper ' it should taste highly seasoned, as adding egg whites will dilute the flavour.

4. Whisk the egg whites in a clean, dry bowl until they form stiff peaks, then mix 2 tablespoons of the egg white into the sauce. Carefully fold in the remaining egg white, making sure not to over-mix it.

5. Divide the mixture between the ramekins, filling to the top. Top with parmesan, place the soufflés on the hot baking sheet and cook in the oven for 12'15 minutes or until well risen and golden. Serve immediately.

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