Leek And Salmon Souffle

• 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

1. Preheat oven to 200u0b0C
2. Melt butter in pan, add leek, cook 5 minutes. Set leek aside.
3. Melt extra butter in pan. Mix flour and water to smooth paste, combine with CARNATION Light & Creamy Evaporated Milk.
4. Add to pan, bring to boil stirring, remove from heat.
5. Stir in leek, parsley, salmon, salt and pepper and parmesan.
6. Beat egg-whites until stiff peaks form, fold into souffle mixture.
7. Spoon mixture into 4 x 1 cup capacity greased souffle dishes. Bake 20 minutes until cooked.

butter, butter, flour, water, carnation, parsley, salmon, salt, parmesan cheese, egg whites

Taken from www.food.com/recipe/leek-and-salmon-souffle-312166 (may not work)