To celebrate our 85th Anniversary, our kitchen hit the archives for a taste of the headline-making trends from the past 85 years. Inspired, we whipped, flipped and remixed our faves. For this Then and Now remake, we turned a souffléd salmon and pea casserole into a sinfully delicious, personal goat cheese soufflés.
The Kennedy “Camelot” era is about to come to an abrupt end. For now, though, North America is interested in anything new. Old-fashioned casseroles are out and entertaining is in, thanks to First Lady Jackie K. We’re laying out international buffets, listening to the Beatles and watching Dr. Who on TV. Even hot dogs get the fancy casserole treatment.
Goat cheese soufflés with salmon and dill
- 5 tbsp butter
- 2 tbsp fine bread crumbs
- 113-g log plain goat cheese, sliced into 6 rounds
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 tbsp Dijon mustard
- 4 eggs, separated
- 1/4 tsp salt
- 2 tsp lemon zest
- 2 tbsp chopped chives
- 1/2 cup cubes cream cheese, at room temperature
- 1 tbsp chopped fresh dill
- 6 slices smoked salmon
- PREHEAT oven to 400F. Coat the bottom and sides of 6 1/2-cup ramekins with 1 tbsp butter, then dust with bread crumbs. Tap sides to evenly coat. Arrange on a large baking sheet. Drop a goat cheese round into each ramekin. Set aside.
- MELT remaining 4 tbsp in a medium saucepan over medium. Whisk in flour. Gradually add 1 cup milk, then Dijon, whisking constantly, until a smooth, thick paste forms. Continue cooking, whisking constantly for 2 min. Remove from heat. Whisk in egg yolks.
- BEAT egg whites with salt in a medium bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, 2 to 3 min. Gently fold whites into milk mixture along with lemon zest and chives until no white streaks remain. Spoon mixture into prepared ramekins.
- BAKE in centre of oven until soufflés have risen and are golden, 18 to 20 min.
- WHISK remaining 1/2 cup milk with cream cheese in small saucepan over medium until smooth, about 5 min. Stir in dill.
- TRANSFER soufflés to a rack to cool slightly, about 3 min. Run a small knife around inside edge of ramekins, then invert onto appetizer plates. Drizzle with cheese sauce and top each with a slice of salmon. Serve immediately.