Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 555.28 Kcal (2325 kJ) | ||
| Calories from fat | 130.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 22% | |
|---|---|---|---|
| Cholesterol | 70.58mg | 24% | |
| Sodium | 1353.4mg | 56% | |
| Potassium | 334.64mg | 7% | |
| Total Carbs | 70.3g | 23% | |
| Sugars | 52.14g | 209% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 34.35g | 69% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 10% | |
| Calcium | 649.2mg | 65% | |
| Amount Per 100 g | |||
| Calories | 214.32 Kcal (897 kJ) | ||
| Calories from fat | 50.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 22% | |
|---|---|---|---|
| Cholesterol | 27.24mg | 24% | |
| Sodium | 522.37mg | 56% | |
| Potassium | 129.16mg | 7% | |
| Total Carbs | 27.13g | 23% | |
| Sugars | 20.13g | 209% | |
| Dietary Fiber | 0.59g | 6% | |
| Protein | 13.26g | 69% | |
| Vitamin C | 2mg | 9% | |
| Iron | 0.7mg | 10% | |
| Calcium | 250.6mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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