Leek and Salmon Souffle

Recipe by Sonya01
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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