Salmon and mushroom souffle
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Butter; (2oz) |
| 40 | grams | Plain flour; (1 1/2oz) |
| 300 | millilitres | Milk; (1/2 pint) |
| 4 | Eggs; size 3, separated | |
| 1 | 198 gram can salmon; drained and flaked | |
| ; (7oz) | ||
| 75 | grams | Button mushrooms; sliced (3oz) |
| 1 | tablespoon | Freshly chopped dill; up to 2 |
| Salt and freshly ground black pepper | ||
Directions
1. Melt the butter in a saucepan. Add the flour and cook for 1 minute.
2. Remove from the heat and gradually whisk in the milk. Return to the heat and cook stirring continuously until thick and smooth.
3. Cool slightly, then beat in the egg yolks, salmon, mushrooms, dill and seasoning to taste.
4. Whisk the egg whites until stiff and fold into the salmon mixture.
5. Spoon into a greased 1⅕ litre (2 pint) souffle dish and place in a preheated oven 180 C, 350F, Gas Mark 4 for 35-40 minutes, until risen and golden. Serve immediately.
Converted by MC_Buster.
NOTES : An easy to make souffle, ideal for a supper dish or light lunch.
Converted by MM_Buster v2.0l.