Just for starters

From inventive canapés to pass round with pre-dinner drinks, to sit-down starters you can make ahead of time, there’s something for every occasion here

Smoked salmon soufflés

These soufflés are baked ahead, then reheated just before serving. They don’t rise as high as traditional ones, but are still lovely and light.

Makes 6

Prep 30 mins

Cook 25-30 mins

FREEZABLE before second bake

40g butter, plus extra for the dishes

25g plain flour

300ml milk

85g soft cheese

2 tsp chopped dill

3 large eggs, separated

85g smoked salmon, chopped

½ lemon, zested

TO SERVE

6 tsp crème fraîche

2 large slices smoked salmon

dill sprigs

1 Put the butter, flour and milk in a pan and cook over a medium heat, stirring until thick. Remove from the heat and stir in the cheese in small spoonfuls, then the dill. Season to taste, then beat with a whisk to combine.

2 Heat the oven to 200C/180C fan/gas 6. Butter six 150ml soufflé dishes and line the bases with baking parchment. Stir the egg yolks into the sauce and add the salmon and lemon zest. Whisk the egg whites until stiff, then fold into the salmon mix. Spoon into the dishes and bake in a roasting tin half-filled with water for 15 mins until risen and golden. Leave to cool (don’t worry if they sink).

3 When ready to serve, very carefully turn the soufflés out, peel off the baking parchment and place on new squares of parchment. Top each with 1 tsp crème fraîche. Bake for 10-15 mins at 200C/180C fan/gas 6 until just puffed. Quickly top each with some salmon and a dill sprig.