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1
Preheat the oven to 375 F or 190 degrees C.
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2
Spread the sliced cucumber in a basin, sprinkle with 1/2 tablespoon of salt, transfer to a colander and leave to drain.
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3
Flake the fish into bite-sized pieces.
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4
Make a white sauce by melting 50g butter in a small pan.
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5
Stir in the flour and then gradually mix in the milk.
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6
Stir constantly with a wooden spoon until you have a smooth and very thick sauce.
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7
Remove from the heat.
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8
Separate the eggs, leaving the whites in a mixing bowl.
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9
Add the yolks to the sauce.
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10
Gently fold in the fish and season with black pepper and salt.
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11
You won't need much salt if you're using smoked salmon.
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12
Grease a 1.
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13
5 litre souffle dish with the knob of butter.
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14
Add the Parmesan and, holding the dish in your hands, rotate it gently so the cheese clings equally to the sides and base.
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15
Whisk the egg whites until firm.
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16
Stir in one tablespoonful of the whites into sauce to slacken the texture, then mix in the rest with sweeping movements, so the air remains trapped in the egg whites.
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17
Transfer the mixture to the prepared dish and cook in the oven for 30 minutes.
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18
By then, the souffle should have risen and be golden on the top but still wobbly in the centre.
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19
While the souffle is cooking, finish the cucumber relish by squeezing the cucumber with your hands, then wrap it in a clean tea towel and wring dry.
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20
Dissolve the sugar in the vinegar, fold in the cucumber and dill, then transfer the mixture to a bowl and chill in the fridge.
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21
Serve the souffle immediately, making sure everyone gets a taste of the crusty sides and bottom, as well as some relish on the side.
