Recipe - Salmon And Lime Brochettes With Coriander And Tomato Salsa

50 g Butter; (2oz)
40 g Plain flour; (1 1/2oz)
300 ml Milk; (One half pint)
4 Eggs; size 3, separated
1 198 gram can salmon; drained
and flaked
; (7oz)
75 g Button mushrooms; cut or sliced up
(3oz)
1 tablespoon Freshly chopped dill; up to
2
Salt and freshly ground
black pepper

1. Melt the butter in a saucepan. Add the flour and cook for 1 minute.

2. Remove from the heat and gradually whisk in the milk. Return to the heat
and cook stirring continuously until thick and smooth.

3. Cool slightly, then beat in the egg yolks, salmon, mushrooms, dill and
seasoning to taste.

4. Whisk the egg whites until stiff and fold into the salmon mixture.

5. Spoon into a greased 1.2 litre (2 pint) souffle dish and place in a
preheated oven 180 C, 350F, Gas Mark 4 for 3540 minutes, until risen and
golden. Serve immediately.

Converted by MC_Buster.

NOTES : An easy to make souffle, ideal for a supper dish or light lunch.

Converted by MM_Buster v2.0l.