This is a fabulously decadent recipe from Chef Victoria. For those willing to try it out, we’d love to hear how it goes! Share your stories on Twitter, Facebook our right here on our blog.

Chef Victoria’s Spinach and Smoked Salmon Rolled Cheese Souffle
6-8 Servings

10-oz, 284-g, or 7 cups fresh spinach
6 large eggs, room temperature
1/3 cup butter
1/3 cup flour
¼ tsp nutmeg
1-1/4 cups milk
¾ cup grated cheese, your choice
(I like Blue & white cheddar)
½ tsp salt
¼ tsp cream of tartar
½ cup regular sour cream
150-g pkg smoked salmon, about 10 slices/ or 4 cups sliced mushrooms, sauteed

Preheat oven to 350 degrees.
line a 15 X 10 jelly roll pan with a sheet of parchment paper
let 2 inches hang over the sides
lightly spray with Pam.

Remove & discard tough stems from spinach. Steam spinach in boiling water until just wilted. Drain & when cool enough to handle, using your hands, squeeze out as much water as possible. Then coarsely chop spinach.

Separate egg yolks from whites, placing yolks in a small bowl and whites in a Kitchen-aid mixer bowl. Melt butter in a medium size saucepan set over medium heat. Whisk in flour and nutmeg to form a paste. Whisk constantly until mixture bubbles, for a minute. Gradually whisk in milk. Cool, stirring constantly, until thick & bubbly, about 2-3 minutes. Whisk in cheese. Remove from heat.

Whisk egg yolks, then whisk 2 tablespoons thickened hot milk mixture into yolks.

Slowly pour yolks into milk mixture in saucepan, stirring constantly. Scrape mixture into a large bowl. Stir in spinach until evenly distributed.

Sprinkle salt & cream of tartar over egg whites. Beat whites until they form peaks when whisk is lifted, about 2-3 minutes. Stir half of whites into spinach mixture in bowl. Then, using a spatula, gently fold in remaining whites. Immediately turn mixture into paper-lined pan, spreading to cover entire pan. Smooth top. Immediately bake in center of oven until soufflé has risen, surface is slightly cracked and edges are a light golden brown, from 12 to 14 minutes.

Meanwhile, place a clean tea towel on a cutting board larger than jelly roll pan.

When soufflé is baked, remove from oven and immediately place cutting board, tea towel-side down, on top of soufflé. Then turn upside down. Place cutting board on counter. Remove pan. Slowly & carefully peel off paper. Starting from smaller edge, roll soufflé up into tea towel, forming a pinwheel log. Let roll cool on counter, wrapped in tea towel, for 15 minutes.

Then unroll soufflé and spread sour cream. Arrange salmon/ or mushrooms overtop, covering as much sour cream as possible. Reroll soufflé using tea towel to help shape it into a snug pinwheel log. Slice with a serrated knife. Serve hot or at room temperature.

I sometimes enjoy the soufflé with a drizzle of heavy cream reduced by a third, with an added tablespoon of Dijon mustard.

Chef Victoria Kirby

This entry was posted on Friday, May 14th, 2010 at 9:36 am and is filed under Abigail's Hotel. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response.