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ARTICHOKE AND SMOKED SALMON SOUFFLE
2 tablespoons (about 1 ounce) finely chopped smoked salmon
4 medium-size artichokes
Lemon water (water to which the juice of a lemon has been added)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
4 egg yolks
6 egg whites
1 tablespoon freshly grated Parmesan
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
Salt and pepper to taste
2 cups arugula leaves
2 slices of bacon, cooked until crisp and then crumbled
Preheat the oven to 375 degrees. Butter the inside of six 4-ounce ramekins. Cover the bottom of each with a single layer of chopped salmon. Set aside. Trim the outer leaves from each artichoke and cut off all but 1/2 inch of the stem. Steam for about 20 minutes, until the stem end can be easily pierced with the tip of a knife. Remove all the leaves and cut away the thistle down from the heart. Trim any tough bits from the heart. As you finish each, put in a bowl of lemon water while continuing with remaining artichokes. Finely chop (do not puree) all the hearts. Cover and set aside.
Melt the butter in a small saucepan over medium to low heat. Whisk in the flour and cook, whisking constantly, for about 3 minutes. Slowly pour in the milk, whisking constantly. If lumps develop, whisk vigorously. (You can also pour the sauce through a fine mesh strainer before adding the artichoke hearts.) Continue to cook until the sauce thickens, reducing the heat to low to prevent sticking or burning. Season with the salt and pepper. Once the sauce begins to thicken, coating the back of a spoon, stir in the artichokes. Whisk in the egg yolks, one at a time, and cook for another minute. Set the sauce aside.
Whisk the egg whites to soft peaks in a large bowl and fold the bechamel into the whites. Spoon the mixture into the prepared ramekins, filling each generously. Sprinkle a little Parmesan over each. Bake for about 20 minutes, until the tops are golden brown and firm to the touch.
While the souffles are baking, prepare the vinaigrette, whisk together the vinegar, mustard and olive oil, salt and peper to taste, drizzle over the arugula and toss.
Place each souffle on a dinner plate and mound about 1/2 cup of dressed arugula to the side. Sprinkle a little crumbled bacon over the arugula. Serves 6 |
