Breakfast soufflé with gravlax salmon

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Watch this video to see how I did these. 

For six ramekins you need:

  • 2 buff pastry sheets, cut in 6 pieces
  • 100 g of salt-cured salmon
  • 80 g of grated cheese
  • 2 dl of cream
  • 2 eggs 
  • salt & pepper
Butter the ramekins. Place a piece of puff pasty loosely on the bottom of each ramekin. Now add a layer of salmon and 40 g of grated cheese. 

Whisks the eggs well and add in the cream and 40 g grated cheese. Season the mix with salt & pepper. Pour the mix into ramekins using a ladle. Place ramekins in a 180 degree Celsius convection oven until soufflé is golden brown. 

Enjoy immediately, because soufflés will start to sink as soon as you take them out of the oven.