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    You are in: Home / Recipes / Leek and Salmon Souffle Recipe
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    Leek and Salmon Souffle

    Leek and Salmon Souffle. Photo by Julie B's Hive

    1/1 Photo of Leek and Salmon Souffle

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Sonya01's Note:

    from the carnation milk website.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on June 19, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Leek and Salmon Souffle

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.3
     
    Calories from Fat 175
    48%
    Total Fat 19.4 g
    29%
    Saturated Fat 11.0 g
    55%
    Cholesterol 83.1 mg
    27%
    Sodium 382.0 mg
    15%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.3 g
    5%
    Protein 26.3 g
    52%

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