SMOKED SALMON SOUFFLE
675 g frozen leaf spinach, thawed
2 tbsp parmesan grated
40 g walnuts chopped
1 pinch nutmeg
pepper
275 g smoked salmon
40 g plain flour
450 ml milk
3 eggs separated
150 g cheddar cheese grated
2 tbsp chopped chives
1
preheat oven to 200C/Gas6
drain the spinach thoroughly and mix with the nutmeg, pepper and chopped walnuts and place in a greased ovenproof dish
top with the salmon
melt the butter in a saucepan, add flour and cook, stirring for 2 minutes
slowly add milk and bring to the boil stirring, until thickened
whisk in egg yolks and cheese
stir in the chopped chives
in a clean bowl, whisk egg whites until stiff and fold into cheese sauce
spread sauce over salmon and bake for 30 minutes until golden brown
serve immediately
