Salmon and watercress soufflé recipe

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 335 calories / serving
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Salmon & watercress SouffleHERO

Preheat the oven to gas 5, 190°C, fan 170°C. Melt 15g of the butter and grease a 1.1 litre soufflé dish.

Melt the remaining butter in a large saucepan. Take off the heat and stir in the flour, mustard powder and Worcestershire sauce. Return to the heat and gradually add the milk, stirring until thickened. Season to taste. Stir in the watercress and leave to cool for 10 minutes.

Beat in the egg yolks, then carefully stir in the salmon. Whisk the egg whites until stiff and fold into the sauce using a large metal spoon. Pour into the soufflé dish and bake for 30-35 minutes until well risen and golden. For a heartier meal, serve with crusty bread and salad.

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  • Ingredients

  • 50g (2oz) butter
  • 3tbsp plain flour
  • 1/2tsp mustard powder
  • 1/2tsp Worcestershire sauce
  • 225ml (8fl oz) semi-skimmed milk
  • 75g bag watercress, stalks removed and leaves roughly chopped
  • 4 medium eggs at room temperature, separated
  • 212g Tesco Wild Pacific Pink Salmon, drained and flaked
  • Energy 1395kj 335kcal 17%
  • Fat 21g 30%
  • Saturates 10g 50%
  • Sugars 3g 3%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 14.7g Protein 22.8g Fibre 1g


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