Baked Salmon Souffles


Serves 4

  • 220 g/7 oz canned red salmon, drained and flaked

  • 100 g/31/2 oz bottled oysters, drained, rinsed and chopped

  • 2 teaspoons finely chopped capers

  • 1 teaspoon finely chopped fresh dill

  • 2-3 dashes Tabasco sauce

  • 1 cup/250 g/8 oz low-fat cottage cheese

  • Freshly ground black pepper

  • 4 egg whites

  1. Place salmon, oysters, capers, dill, Tabasco sauce, cottage cheese and black pepper to taste in a bowl and mix to combine.

  2. Place egg whites in a separate bowl and beat until stiff peaks form. Fold egg white mixture gently into salmon mixture. Divide soufflé mixture between four lightly greased 11/2 cup/3 75 ml/12 fl oz capacity soufflé dishes and bake for 30-35 minutes. Serve this baked salmon souffles immediately.

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