Salmon and Mushroom Souffle
A delightful souffle with mushroom, canned salmon and dill - tantalising!
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Canned | Main | Bake,Pan | 30 mins to 1 hour |
Ingredients
- 50g butter
- 40g plain flour
- 300ml milk
- 4 medium size eggs, separated
- 198g can salmon, drained and flaked
- 75g button mushrooms, sliced
- 1-2 x 15ml spoons freshly chopped dill
- salt and freshly ground black pepper
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Melt the butter in a saucepan. Add the flour and cook for 1 minute.
Remove from the heat and gradually whisk in the milk. Return to the heat and cook, stirring continuously, until thick and smooth.
Cool slightly, then beat in the egg yolks, salmon, mushrooms, dill and seasoning, to taste.
Whisk the egg whites until stiff, then fold them into the salmon mixture.
Spoon into a greased 1.2 litre souffle dish and place in the oven for 35-40 minutes, until risen and golden. Serve immediately.
