Leek and Salmon Souffle

Ingredients :

* 20 g butter
* 1 leek, thinly sliced
* 1/4 cup flour
* 1/3 cup water
* 375mL CARNATION Light & Creamy Evaporated Milk
* 2 tbsp chopped parsley
* 210g can salmon, drained and flaked
* Pepper
* 1/4 cup grated Parmesan cheese
* 6 egg whites

Method
Preheat oven to 200°C. Grease 4 x 1 cup capacity soufflé dishes.

Melt butter in pan. Cook leek over a gently heat for 5 minutes.

Mix flour and water to a smooth paste, combine with CARNATION Light & Creamy Evaporated Milk and add to leek. Bring to the boil, stirring, then remove from heat and add parley, salmon and cheese.

Beat egg whites until stiff, fold in leek mixture. Spoon into prepared dishes and bake 20 minutes. Serve immediately.

Serves 4

Preparation time: 15 minutes
Cooking time: 20 minutes

source: cuisine.com