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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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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