Leek and Salmon Souffle

Submitted by Sonya01

"from the carnation milk website."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 20 g butter
• 1 leek, sliced
• 20 g butter, extra
• 1⁄4 cup flour
• 1⁄3 cup water
• 375 ml carnation light & creamy evaporated milk
• 2 tablespoons chopped parsley
• 210 g salmon, drained and flaked
• salt & pepper
• 1⁄4 cup grated parmesan cheese
• 6 egg whites

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.

Reviews

[Julie Bs Hive]

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.