Salmon And Mushroom Souffle Recipe
Servings: 4
Ingredients
- 50 gm Butter, (2oz)
- 40 gm Plain flour, (1 1/2oz)
- 300 ml Lowfat milk, (1/2 pint)
- 4 x Large eggs, size 3, separated
- 1 x 198 gram can salmon, liquid removed and flaked (7oz)
- 75 gm Button mushrooms, sliced (3oz)
- 1 Tbsp. Freshly minced dill, up to 2
- Â Â Salt and freshly grnd black pepper
Directions
- 1. Heat the butter in a saucepan. Add in the flour and cook for 1 minute.
- 2. Remove from the heat and gradually whisk in the lowfat milk. Return to the heat and cook stirring continuously till thick and smooth.
- 3. Cold slightly, then beat in the egg yolks, salmon, mushrooms, dill and seasoning to taste.
- 4. Whisk the egg whites till stiff and fold into the salmon mix.
- 5. Spoon into a greased 1.2 litre (2 pint) souffle dish and place in a preheated oven 180 C, 350F, Gas Mark 4 for 35-40 min, till risen and golden brown. Serve immediately.
- NOTES : An easy to make souffle, ideal for a supper dish or possibly light lunch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 141 | 62% |
| Total Fat 15.89g | 20% |
| Saturated Fat 8.45g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 239mg | 80% |
| Sodium 175mg | 7% |
| Potassium 196mg | 6% |
| Total Carbs 11.88g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.44g | 3% |
| Protein 9.95g | 16% |
