Name: Salmon and leek souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium leek, pale section only, thinly sliced; 30 gram sachet white sauce; 1 cup milk; 2 tablespoon finely chopped chives; 200 gram can skinless and boneless pink salmon, drained, flaked; 4 egg whites; mixed salad, to serve

Ingredients

1 tablespoon vegetable or olive oil

1 medium leek, pale section only, thinly sliced

30 gram sachet white sauce

1 cup milk

2 tablespoon finely chopped chives

200 gram can skinless and boneless pink salmon, drained, flaked

4 egg whites

mixed salad, to serve

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease 4 x 3/4-cup souffle dishes or ramekins. Place prepared dishes on a baking tray.

2.Heat oil in a medium saucepan over moderate heat. Add leek; cook and stir for 5 minutes or until soft. Stir in sauce mixture and milk. Cook and stir until sauce boils and thickens. Remove from heat; stir in chives and salmon.

3.Using an electric mixer, beat egg whites in a small, clean dry bowl until firm peaks form. Gently fold leek mixture into egg and pour into prepared dishes. Bake for 20 minutes or until souffle is puffed and golden. Serve at once with salad.

Sprinkle tops of unbaked souffles with a little parmesan. For best results, use straight-sided ovenproof dishes. You can use red salmon or canned tuna instead.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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