Leek and Salmon Souffle

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. 1

   Preheat oven to 200°C

2. 2

   Melt butter in pan, add leek, cook 5 minutes. Set leek aside.

3. 3

   Melt extra butter in pan. Mix flour and water to smooth paste, combine with CARNATION Light & Creamy Evaporated Milk.

4. 4

   Add to pan, bring to boil stirring, remove from heat.

5. 5

   Stir in leek, parsley, salmon, salt and pepper and parmesan.

6. 6

   Beat egg-whites until stiff peaks form, fold into souffle mixture.

7. 7

   Spoon mixture into 4 x 1 cup capacity greased souffle dishes. Bake 20 minutes until cooked.