Salmon And Leek Soufflé - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None medium leek, pale section only, thinly sliced
2 tbsp powdered bechamel sauce
1 cup 2% milk
2 tbsp fresh chives, finely chopped
1 (7 oz) can skinless and boneless pink salmon, drained, flaked
4 None egg whites
None None mixed greens, to serve

Preparation

Preheat oven to 400\u00b0F. Grease 4 - 8.5 oz ramekins. Place on a baking tray.
Heat oil over medium heat. Add leek and cook for 5 mins, until soft. Add bechamel sauce and milk. Cook, stirring, until sauce boils and thickens. Remove from heat. Add chives and salmon. Whip egg whites to firm peaks then fold into leek mixture. Transfer to prepared ramekins and bake for 20 mins, until puffed and golden. Serve immediately with mixed greens.