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Title: Salmon And Mushroom Souffle
Ingredients:
4 Servings
50 Gr Butter, (2oz)
40 Gr Plain flour, (1 1/2oz)
300 Ml Milk, (1/2 pint)
4 Eggs, size 3, separated
1 198 gram can salmon, drained and flaked, (7oz)
75 Gr Button mushrooms, sliced (3oz)
1 Tbl Freshly chopped dill, up to 2
Salt and, Freshly Ground lack pepper
Method of Preparation:
1. Melt the butter in a saucepan. Add the flour and cook for 1 minute.
2. Remove from the heat and gradually whisk in the milk. Return to the heat and cook stirring continuously until thick and smooth.
3. Cool slightly, then beat in the egg yolks, salmon, mushrooms, dill and seasoning to taste.
4. Whisk the egg whites until stiff and fold into the salmon mixture.
5. Spoon into a greased 1.2 litre (2 pint) souffle dish and place in a preheated oven 180 C, 350F, Gas Mark 4 for 35-40 minutes, until risen and golden. Serve immediately.
NOTES : An easy to make souffle, ideal for a supper dish or light lunch.
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