LEEK AND SALMON SOUFFLE

Leek and Salmon Souffle image

Provided by Sonya01

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 361.4, Fat 19.4, SaturatedFat 11.1, Cholesterol 83.1, Sodium 382.1, Carbohydrate 19.9, Fiber 0.7, Sugar 1.3, Protein 26.4