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 salmon and pea soufflé from 1963 into sinfully delicious, personal soufflés boasting luscious smoked salmon, a warm cheese sauce and hidden nuggets of chèvre.
Goat cheese soufflé with smoked salmon and dilled cheese sauce
- 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.