SMOKED SALMON SOUFFLE

Yields6 Servings
 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

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