Baked Vegetable and Salmon Souffles Recipes


Serves 4

  • 1/2 cup/125 g/4 oz sour cream or natural yogurt

  • 1 teaspoon chili sauce

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

  • 2 eggs, separated freshly ground black pepper

  • 2 large zucchini (courgettes), grated

  1. Place sour cream or yogurt, chili sauce, salmon, egg yolks and black pepper to taste in a food processor or blender and process to combine. Stir in zucchini (courgettes).

  2. Place egg whites in a bowl and beat until stiff peaks form. Fold egg whites into salmon mixture. Spoon souffle mixture into four 11/2 cup/375 ml/12 fl oz capacity souffle dishes and bake for 25 minutes or until souffles are puffed and golden.

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