Servings:
4 – 6
Preparation Time:
1 hours
Ingredients
- 25g/1oz butter
- 25g/1oz plain flour
- 150ml/1/4 pint milk
- 200g 8oz fresh salmon (skinned, boned and finely flaked)
- Pinch of cayenne pepper
- 1/2 teaspoon salt
- 75g/3oz-grated Leskol
- 1/2 teaspoon lemon juice
- 3 eggs (separated)
Cooking Instructions
Salmon and Leskol soufflé
Melt butter, add flour and cook gently for one minute. Remove from heat and add milk and bring to the boil stirring well. Add the salmon, seasoning, Leskol and lemon juice.
Stir until the Leskol has melted. Allow to cool, and then beat in the egg yolks. Whisk the egg whites until stiff and fold into the Leskol mixture. Pour into a buttered 6-inch (1 _ pint) soufflé
dish with a band of buttered greaseproof paper tied round the outside.
Bake in a moderately hot oven (at 190°C/375°F/Gas mark 5) for 30 – 35 minutes. Remove paper and string and serve immediately.
