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
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
243 g
271
25
101
55
19.1
12.7
529
469
Average Quantity
per:
100 g
112
10
4
23
8
5
218
0
193

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.

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