Sarah Rankin

Arbroath Smokie Soufflé

This elegant yet approachable soufflé features the iconic Arbroath smokie – a delicately smoked haddock with PGI status – folded into a rich cheese-infused base. Light, fluffy, and deeply savoury, these soufflés can be double-baked for convenience, making them perfect for impressing guests with minimal stress.

1 hour 5 minutes

Difficulty 3

Serves 2

2 Arbroath smokies (smoked haddock)
300 ml whole milk
1–2 shallots (depending on size)
Optional: 1 bay leaf, a few peppercorns
40 g unsalted butter (plus extra for greasing)
40 g plain flour
4 medium free-range eggs, separated
½ tsp cayenne pepper
1 tsp English mustard powder
75 g smoked Gouda or mature cheddar (Orkney cheddar or similar)
Salt and black pepper to taste
Single cream and chives (for serving, optional)

Remove skin and bones from Arbroath smokies and flake the fish.
Gently warm milk with shallots (and optional bay leaf and peppercorns), then set aside to infuse.
Grease ramekins thoroughly with unsalted butter.
In a pan, melt butter and stir in flour to make a roux. Cook for 2–3 minutes.
Add cayenne and mustard powder. Gradually whisk in strained milk until smooth and thickened.
Remove from heat and let cool slightly. Stir in egg yolks one at a time, then add grated cheese.
Fold in the flaked smokie meat.
Whisk egg whites to stiff peaks and gently fold into the mixture.
Spoon mixture into ramekins, place in a bain-marie, and bake at 160°C fan.
Bake 15–18 minutes for double-baking later, or 20–22 minutes to serve immediately.
Optional: Reheat with single cream and chives before serving.