Name: Cottage cheese and salmon souffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 60 gram butter, chopped; 1/4 cup plain flour; 5/4 cup milk; 4 eggs, separated; 1 210 gram can pink salmon, skin, bones removed, flaked; 1 cup cottage cheese; 3 tomatoes, quartered

Cottage cheese and salmon souffles

Serves 4

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

Ingredients

60 gram butter, chopped

1/4 cup plain flour

5/4 cup milk

4 eggs, separated

1 210 gram can pink salmon, skin, bones removed, flaked

1 cup cottage cheese

3 tomatoes, quartered

Method

1.Preheat oven to hot, 200°C. Lightly grease 4 x 1 1/4-cup souffle dishes. Line an oven tray with baking paper.

2.In a saucepan, melt butter on medium heat. Stir in flour. Cook, stirring, 1 minute. Remove from heat. Gradually blend in milk. Return to heat. Cook, stirring, 1-2 minutes. Remove from heat. Cool slightly. Whisk yolks into mixture. Stir salmon and cheese through. Season to taste.

3.In a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Gently fold into salmon mixture until combined.

4.Divide mixture evenly between souffle dishes. Place tomatoes on tray, drizzle with a little oil and season to taste.

5.Bake souffles with tomatoes 20-25 minutes, until souffles are puffed and golden and tomatoes are tender. Serve straight away.

This can also be made with tuna, chopped semi sun-dried tomatoes, chopped olives and crumbled feta.
Note

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