Name: Salmon And Mushroom Souffle
Ingredients: 50 g Butter; (2oz); 40 g Plain flour; (1 1/2oz); 300 ml Milk; (1/2 pint); 4 Eggs; size 3, separated; 1 198 gram can salmon; drained and flaked; ; (7oz); 75 g Button mushrooms; sliced (3oz); 1 tb Freshly chopped dill; up to 2; Salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Sainsbury3, Sainsbury’s	4	servings

INGREDIENTS

50	g	Butter; (2oz)
40	g	Plain flour; (1 1/2oz)
300	ml	Milk; (1/2 pint)
4		Eggs; size 3, separated
1		198 gram can salmon; drained and flaked
		; (7oz)
75	g	Button mushrooms; sliced (3oz)
1	tb	Freshly chopped dill; up to 2
		Salt and freshly ground black pepper

INSTRUCTIONS

1. Melt the butter in a saucepan. Add the flour and cook for 1 minute.
2. Remove from the heat and gradually whisk in the milk. Return to the heat
and cook stirring continuously until thick and smooth.
3. Cool slightly, then beat in the egg yolks, salmon, mushrooms, dill and
seasoning to taste.
4. Whisk the egg whites until stiff and fold into the salmon mixture.
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 minutes, until risen and
golden. Serve immediately.
Converted by MC_Buster.
NOTES : An easy to make souffle, ideal for a supper dish or light lunch.
Converted by MM_Buster v2.0l.

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