Smoked Trout Soufflé in a Phyllo Crust Recipe

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Ingredients

Count

Nutrition

253

Calories

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Ingredients:

Serving

eight 17- by 12-inch phyllo sheets
5 1/2 tbsp unsalted butter
1 1/2 tbsp all-purpose flour
1/2 cup whole milk
1/2 cup heavy cream
2 smoked trout fillets* (about 1/2 lb total )
6 large eggs
1 1/2 tsp drained bottled horseradish
2 tbsp fresh dill leaves

Directions:

Cover phyllo stack with overlapping sheets of plastic wrap and then a damp kitchen towel.
Melt 4 tablespoons butter. Arrange 1 phyllo sheet on a work surface and brush with some melted butter. Arrange another sheet to overlap the first and form a 17-inch square and brush with butter. Continue layering with remaining 6 sheets and butter. Drape phyllo stack over a 10-inch tart pan with a removable bottom and fit phyllo into pan. Crumple overhang against inside edge of rim to create a ragged edge that stands about 1 inch above rim. Chill shell, loosely covered, until firm, at least 3 hours.
Preheat oven to 375°F.
Prick bottom of shell all over with a fork and bake in middle of oven until golden, about 15 minutes. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept, covered, at cool room temperature.
In a saucepan melt remaining 1 1/2 tablespoons butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Season mixture with salt and pepper and cool.
Discard skin and bones from trout and break fish into small pieces. Separate eggs. In a food processor pulse together milk mixture, trout, yolks, horseradish, and dill until smooth and transfer to a large bowl.
In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into trout mixture to lighten and fold in remaining whites gently but thoroughly.
Pour soufflé mixture into shell and run tip of a knife around edge of soufflé to aid rising. Bake soufflé on a baking sheet in lower third of oven until puffed and golden brown, about 25 minutes. Serve soufflé immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	253.04 Kcal (1059 kJ)
Calories from fat	190.09 Kcal
		% Daily Value*
Total Fat	21.12g	32%
Cholesterol	243.37mg	81%
Sodium	103.9mg	4%
Potassium	213.07mg	5%
Total Carbs	3.46g	1%
Sugars	1.12g	4%
Dietary Fiber	0.1g	0%
Protein	13.19g	26%
Vitamin C	0.8mg	1%
Vitamin A	0.1mg	4%
Iron	1.6mg	9%
Calcium	75.2mg	8%

Amount Per 100 g
Calories	205.46 Kcal (860 kJ)
Calories from fat	154.34 Kcal
		% Daily Value*
Total Fat	17.15g	32%
Cholesterol	197.61mg	81%
Sodium	84.37mg	4%
Potassium	173.01mg	5%
Total Carbs	2.81g	1%
Sugars	0.91g	4%
Dietary Fiber	0.08g	0%
Protein	10.71g	26%
Vitamin C	0.7mg	1%
Vitamin A	0.1mg	4%
Iron	1.3mg	9%
Calcium	61.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.