Salmon Souffle - cooking recipe

Ingredients

1 (6 oz.) can salmon, tuna or red snapper
3 Tbsp. flour
1 pkg. Butter Buds
1 c. nonfat milk
1/2 c. egg substitute
1/2 tsp. dry mustard
1 tsp. dried tarragon
1/4 c. finely chopped celery
5 egg whites
1/2 tsp. cream of tartar
1/2 tsp. chopped fresh parsley

Preparation

Preheat oven to 400\u00b0.
Spray 6-cup souffle dish, or deep dish with vegetable cooking spray.
Remove all skin and bones from fish in a saucepan.
Combine flour, Butter Buds and milk, stirring constantly, until thickened.
Remove from heat; beat in egg substitute, mustard, tarragon and celery.
Add fish.
In a large bowl, beat egg whites and cream of tartar until stiff.
Gently fold in fish mixture; pour into prepared dish.
Bake 35 to 40 minutes.
Makes 4 servings.