Leek and Salmon Souffle

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4

INGREDIENTS

20 g butter
1 leek, sliced
20 g butter, extra
1/4 cup flour
1/3 cup water
375ml can CARNATION Light & Creamy Evaporated Milk
2 Tbsp chopped parsley
210 g can salmon, drained and flaked
salt & pepper
1/4 cup grated parmesan cheese
6 egg-whites

METHOD

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.

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