Talisker Seafood Soufflé – the first of an occasional series


  • 1/2lb cooked fish, crab or oddments (smoked salmon etc)
  • Few fresh breadcrumbs
  • 2-3 tablespoons Talisker whisky
  • 1oz butter
  • 1oz plain flour
  • 1/4 pint milk
  • Bay leaf
  • 2-3 peppercorns
  • 4 egg whites
  • Seasoning
  • Pinch of dill or fennel (optional)


Pre-heat oven to 375° F/190°C/Gas Mark 5. Butter a 2-pint soufflé dish, dust with the breadcrumbs (and just a dribble of the whisky on the base of the dish before pouring in the mix). Add the remaining Talisker to the fish and stir, making sure that all the fish is covered. Melt the butter in a pan and stir in the flour; add the milk and cook gently until mixture thickens. Season. Whisk the egg whites until they hold a peak, then fold carefully into the batter using a metal spoon. Pour the mix into the prepared dish and bake for about 40 minutes or until a beautiful golden brown and well risen. Serve at once.

This recipe is taken from Favourite Scotch Whisky Recipes published by J. Salmon Ltd ( www.jsalmon.co.uk ) and is reproduced with their express permission.


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