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Smoked Haddock Soufflé with Tomato, Pepper & Olive Sauce

smoked haddock souffleAre you holding a dinner party soon and don’t know what to treat your guests to as a starter? You need look no further because this recipe for smoked haddock soufflé with tomato, pepper and olive sauce looks really great but is surprisingly simple to make. It comes from chef Marcello Tully who is the Head Chef at The Isle of Skye’s Kinloch Lodge so he knows a thing or two about cooking fresh fish!

This recipe makes 4 soufflés and comes from the Great British Chefs website which is where you can find more details on this tasty dish.

Ingredients you will need for your soufflés:


  • 170g of smoked haddock, undyed if available
  • 250ml of milk
  • 375g of spinach
  • 30g of butter
  • 33g of flour
  • 53g of mature cheddar, grated
  • 1/2 tsp of mustard
  • 5 eggs, yolks only
  • 1/2 tsp of ground nutmeg
  • 16g of Parmesan, grated
  • 1 pinch of salt
  • 1 pinch of pepper


  • 250g of tinned chopped tomatoes
  • 25g of onion, chopped
  • 30g of red pepper, diced
  • 15g of chopped black olives
  • 1/2 tsp of sugar
  • 10ml of red wine
  • 1/2 tsp of garlic, finely chopped
  • 10ml of sunflower oil
  • 1 tsp of fresh basil, roughly chopped
  • 25g of cornflour
  • 1 pinch of salt
  • 1 pinch of black pepper

To serve

  • 4 small sprigs of fresh basil

– See more at the Great British Chefs recipe page

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