Yield > 4
people
Keys : Fish French French France European Mediterranean
Ingredients :
75 gm butter
1/2 cup flour, plain
1 1/2 cup milk
1/2 cup cream
1/2 cup parmesan cheese
200 gm salmon, flaked
5 x eggs
1 tsp fresh herbs (chopped)
salt, pepper, cayenne
Method :
• Carefully separate eggs.
• Drain and mash salmon to a fine puree with the cream.
Set aside.
• Make a white sauce.
• Melt the butter in a saucepan and add the flour, stirring
with a wooden spoon. Gradually add the milk, stirring rapidly
with whisk. When blended and smooth, add the salt, pepper,
cayenne. Simmer gently for 5 minutes stirring the bottom
regularly to ensure it doesn't burn.
• Remove sauce from heat and whisk in egg yolks, herbs,
salmon and cheese. Sauce should be thick and creamy.
• Whip the egg whites until stiff and gently fold into the
mixture, a little at a time.
• Spoon into buttered souffle dishes and bake in a hot oven
200C/400F for 20-25 minutes until well risen. Do not open the
oven door during cooking.
• Serve immediately.
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