Preparation

1. Grease 8 ramekins with butter. Line each ramekin with the smoked salmon, trimming the tops and keeping any leftover to add to the blender with the other ingredients. 
 
To make the souffle:

1. Skin the fresh Haddock and add to blender. Add the rest of the ingredients including the salmon leftovers - blend roughly making sure you add the cream last as this must not curdle.

2. Once made, put into prepared ramekins and chill. When required, get out of fridge and place in a Bain Marie of hot water and put in a medium oven over for 25 minutes.

3. Take out of oven and leave rest out of the Bain Marie for 10 minutes before serving. Flip each souffle out so top is the top and bottom is the bottom i.e. not upside down. Garnish with fresh dill. Serve with lemon twirls on a bed of rocket and balsamic syrup.