Leek and Salmon Souffle

Ingredients

• 20 g Margarine
• 1 Leek (200g) thinly sliced
• 0.25 cup Flour (35g)
• 0.33 cup Water (80ml)
• 340 mL NESTLÉ CARNATION Light & Creamy Evaporated Milk 340ml
• 2 tbsp Parsley chopped
• 210 g Can salmon drained and flaked
• 0.25 cup Grated parmesan cheese (20g)
• 6 Egg whites

Instructions

1. 1

   Preheat oven to 200°c/180°c fan forced. Grease 4 x 1 cup (250ml) capacity soufflé dishes.

2. 2

   Melt margarine in a saucepan over medium heat. Add leeks, cook 5 minutes or until tender.

3. 3

   Meanwhile, mix flour and water to a smooth paste; combine with NESTLÉ CARNATION Light & Creamy Evaporated Milk; add to leek. Bring to the boil, stirring, until thick and creamy; remove from heat; add parsley, salmon and cheese.

4. 4

   Beat egg whites until stiff peaks form; fold into leek mixture. Divide mixture between prepared dishes and bake 20 minutes or until risen and golden. Serve immediately.