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Salmon Soufflé (was good)


Gone a bit quiet
This worked well, suitably out of the ordinary for friends visiting.
For 4,

3/4 lb cooked flaked salmon (you need about a pound of uncooked if skin still on - I poached lightly in water with dill, black pepper, the tops of a couple of leeks that were handy and a bay leaf)
Approx 1.5 tablespoons quark
3 eggs, separated
2 tablespoons cornflour (tolerated item)
A nut of butter (approx two teasps) (not DD friendly, u may leave out)
Half a pint of milk
Salt and pepper.

Flake the salmon while warm and soft, adding the Quark, beat it a bit in a bowl with a spoon to get it well broken up but no need to be smooth. Season.
Mix a couple of tblsps of the cold milk with the cornflour till smooth. Heat the rest of the milk with the knob of butter till nearly boiling, then mix a bit with the cornflour and cold milk, pour this back into the milk in the pan and stir over low heat until thickening nicely. Add thickened cornflour mixture to the salmon. Check the seasoning, you may need more salt and pepper. Add the three egg yolks. Mix all so really blended.
Grease the soufflé dish with butter paper and a tiny bit of butter. Mine is about 7" across, with a smaller one you need to put greaseproof paper round the outside to make it taller.
Beat the egg whites in a fresh bowl until stiff (best with a balloon whisk than electric beater as it puffs up better). Gently cut the whites into the fish mixture, trying not to flatten the foam. Pour into souffle dish. Cook in the oven for 30 to 40 mins at 200*C, Gas Mark 6. Serve at once as it drops. Broccoli and asparagus go well with it.
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