Leek And Salmon Souffle Recipe

Name: Leek And Salmon Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 g butter; 1 leek, sliced; 20 g butter, extra; 1/4 cup flour; 1/3 cup water; 375 ml carnation light & creamy evaporated milk; 2 tablespoons chopped parsley; 210 g salmon, drained and flaked; salt & pepper; 1/4 cup grated parmesan cheese; 6 egg whites

Servings: persons

20 g butter
1 leek, sliced
20 g butter, extra
1/4 cup flour
1/3 cup water
375 ml carnation light & creamy evaporated milk
2 tablespoons chopped parsley
210 g salmon, drained and flaked
salt & pepper
1/4 cup grated parmesan cheese
6 egg whites

1
Preheat oven to 200u00b0C
2
Melt butter in pan, add leek, cook 5 minutes. Set leek aside.
3
Melt extra butter in pan. Mix flour and water to smooth paste, combine with CARNATION Light & Creamy Evaporated Milk.
4
Add to pan, bring to boil stirring, remove from heat.
5
Stir in leek, parsley, salmon, salt and pepper and parmesan.
6
Beat egg-whites until stiff peaks form, fold into souffle mixture.
7
Spoon mixture into 4 x 1 cup capacity greased souffle dishes. Bake 20 minutes until cooked.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 20 g butter, 1 leek, sliced, 20 g butter, extra, 1/4 cup flour, and more.

Yes, Leek And Salmon Souffle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek And Salmon Souffle

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