Cottage Cheese And Salmon Soufflés

• 5 tbsp butter, chopped
• 1/4 cup all-purpose flour
• 3/4 cup milk
• 4 None eggs, separated
• 1 (7 oz) can pink salmon, skin and bones removed, flaked
• 9 oz cottage cheese
• 3 None tomatoes, quartered

1. Preheat oven to 400u0b0F. Lightly grease 4 - 12 oz souffle dishes. Line a baking tray with parchment paper.
2. In a saucepan, melt butter over medium heat. Add flour and cook, stirring, for 1 min. Gradually whisk in milk. Cook, stirring, for 1-2 mins. Let cool slightly then whisk in egg yolks. Add salmon and cottage cheese. Season. Whip egg whites to soft peaks then fold in. Distribute between prepared dishes and bake for 20-25 mins, until puffed and golden brown.
3. Meanwhile, arrange tomatoes on prepared tray and bake for 20-25 mins, until tender.
4. Serve immediately.

butter, allpurpose, milk, eggs, pink salmon, cottage cheese, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/30946 (may not work)