Gruyère Soufflé

• 50 g plain flour
• 410 ml milk
• 20 g butter, chopped
• 6 None large eggs, separated
• 165 g Gruyere, grated
• 100 g sliced smoked salmon
• 1/2 tsp baby capers
• 1 tbsp fresh chervil leaves

1. Preheat oven to 200u0b0C/180u0b0C fan/gas 6. Grease a 2-litre ovenproof souffle dish; place on a baking tray.
2. Place flour in small saucepan; gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, until mixture boils and thickens. Remove from heat; stir in butter. Whisk in egg yolks and cheese. Transfer mixture to large mixing bowl.
3. Beat egg whites in large bowl with electric mixer until soft peaks form. Fold egg whites into cheese mixture, in 2 batches. Pour mixture into dish.
4. Bake souffle for 35-40 mins, until well risen and browned.
5. Arrange salmon on serving platter, top with capers and chervil; serve with souffle.

flour, milk, butter, eggs, gruyuere, salmon, capers, chervil

Taken from recipes-plus.com/api/v2.0/recipes/31723 (may not work)