Preheat oven to 200°c/180°c fan forced. Grease 4 x 1 cup (250ml) capacity soufflé dishes.
Melt margarine in a saucepan over medium heat. Add leeks, cook 5 minutes or until tender.
Meanwhile, mix flour and water to a smooth paste; combine with NESTLÉ CARNATION Light & Creamy Evaporated Milk; add to leek. Bring to the boil, stirring, until thick and creamy; remove from heat; add parsley, salmon and cheese.
Beat egg whites until stiff peaks form; fold into leek mixture. Divide mixture between prepared dishes and bake 20 minutes or until risen and golden. Serve immediately.
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