Double Baked Herb Souffles with Smoked Salmon
Ratings
Prep time
20 min
Cook time
41 min
Serves
6
Nutritional information per serving
Weight
6
g
Calories
298
cal
Total Fat
16.1
g
Saturated Fat
6
g
Carbs
16.7
g
Sugars
10.7
g
Sodium
702
mg
Fibre
0.4
g
Protein
21.3
g
INGREDIENTS
INGREDIENTS FOR
6 SERVINGS
METHOD
-
preheat oven to 160ºc/140ºc fan forced. grease and line base of six, 1 cup (250ml) soufflé or ramekin dishes.
-
melt margarine in a medium saucepan over medium heat. add flour; cook 1 minute; remove from heat and gradually add CARNATION light & creamy cooking milk. return to medium high heat and cook, stirring constantly, until mixture comes to the boil and thickens. remove from heat; add parmesan and yolks.
-
place egg whites in a medium bowl; using an electric beater, beat until soft peaks form. fold into milk mixture with chives and dill. divide mixture evenly between prepared dishes. bake 30 minutes or until puffed and golden.
-
place onto serving plates and divide smoked salmon between soufflés. garnish with extra dill.
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