Leek And Salmon Souffle

  • cooking time
    20 m
  • calories per serve
    271 cal
  • serves
    4
20 g
Margarine
1 small
Leek (200g) thinly sliced
1/4 cup
Flour (35g)
1/3 cup
Water (80ml)
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
2 tbsp
Parsley chopped
210 g
Can salmon drained and flaked
1/4 cup
Grated parmesan cheese (20g)
6
Egg whites

Method

  1. Preheat oven to 200°c/180°c fan forced. Grease 4 x 1 cup (250ml) capacity soufflé dishes.

  2. Melt margarine in a saucepan over medium heat. Add leeks, cook 5 minutes or until tender.

  3. Meanwhile, mix flour and water to a smooth paste; combine with NESTLÉ CARNATION Light & Creamy Evaporated Milk; add to leek. Bring to the boil, stirring, until thick and creamy; remove from heat; add parsley, salmon and cheese.

  4. Beat egg whites until stiff peaks form; fold into leek mixture. Divide mixture between prepared dishes and bake 20 minutes or until risen and golden. Serve immediately.

You might also like