Leek And Salmon Souffle - cooking recipe

Ingredients

20 g butter
1 leek, sliced
20 g butter, extra
1/4 cup flour
1/3 cup water
375 ml carnation light & creamy evaporated milk
2 tablespoons chopped parsley
210 g salmon, drained and flaked
salt & pepper
1/4 cup grated parmesan cheese
6 egg whites

Preparation

Preheat oven to 200\u00b0C
Melt butter in pan, add leek, cook 5 minutes. Set leek aside.
Melt extra butter in pan. Mix flour and water to smooth paste, combine with CARNATION Light & Creamy Evaporated Milk.
Add to pan, bring to boil stirring, remove from heat.
Stir in leek, parsley, salmon, salt and pepper and parmesan.
Beat egg-whites until stiff peaks form, fold into souffle mixture.
Spoon mixture into 4 x 1 cup capacity greased souffle dishes. Bake 20 minutes until cooked.