Leek and Salmon Souffle

Total Time
40mins
Prep 20 mins
Cook 20 mins

from the carnation milk website.

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C
  2. Melt butter in pan, add leek, cook 5 minutes. Set leek aside.
  3. Melt extra butter in pan. Mix flour and water to smooth paste, combine with CARNATION Light & Creamy Evaporated Milk.
  4. Add to pan, bring to boil stirring, remove from heat.
  5. Stir in leek, parsley, salmon, salt and pepper and parmesan.
  6. Beat egg-whites until stiff peaks form, fold into souffle mixture.
  7. Spoon mixture into 4 x 1 cup capacity greased souffle dishes. Bake 20 minutes until cooked.
Most Helpful

5 5

A delicate souffle that falls when you blink your eyes! LOL, I baked @390 for 20 minutes but they could have used a little more time in the oven. Served with a spring salad this made a very nice lunch. Made for Aussie RS#29.