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Saturday, November 29, 2008

Salmon soufflé

Ingredients:

0.5 lb boiled salmon fillets (or 1 can pink salmon)
1 lb warm potato puree
4 eggs
0.25 cup milk
1 onion
Salt, pepper, sweet red pepper on taste

Method:

Separate egg yolks and egg whites.

Blend fish fillets.

Cut the onions into small cubes.

Whip all ingredients but the egg whites together.

Grease sides and bottom of a soufflé oven-safe dish, and place the whipped mix into the dish.

Whip egg whites.

Pre-heat an oven to 380 F (180 C).

Cover the soufflé mix with a thin layer of whipped egg whites, and place in the oven.
Bake for about 25 minutes, serve immediately.

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