Antonia Prebble’s Double-baked Smoked Salmon Soufflé with Rocket, Fennel and Caper Salad

Antonia Prebble’s Double-baked Smoked Salmon Soufflé with Rocket, Fennel and Caper Salad

This recipe was created by Sarah for Antonia Prebble: "I created this recipe for Antonia to celebrate her love of France and French flavours, as a nod to her go-to dish at the Engine Room (their famous cheese soufflé), and because salmon is one of her favourite fishes! It may seem tricky to make, but it is super-straightforward, and as a dish for entertaining can be made the day before (or even weeks before and frozen), ready to whip out, and puff up to golden gorgeousness at the last minute. The rich flavour of the salmon is beautifully complemented by the fresh, zesty notes of the salad."

Serves 6

Photography by Josh Griggs
From issue #95
Feb. 11, 2021