Dinny’s Salmon Soufflé

Recipe courtesy of Collectively Homegrown by Nadia and Elke, Husk and Honey, Key & Co Publishers, RRP $49.99

RECIPE BY JUDY BAILEY

This is my go-to when there’s nothing in the cupboard. It’s a family favourite that my gran and my mum used to make, and it never fails!

Serves: 2 | Prep time: 10 minutes  | Cook time: 25–30 minutes

Fridge life: leftovers can be stored in the fridge for up to 3 days

Freezer life: not recommended

INGREDIENTS

• 43g butter
• 43g flour
• 200ml milk
• salt and pepper
• 3 eggs
• 1 x 185g can of salmon or a piece of smoked salmon

METHOD

1. Preheat oven to 180°C.
2. Separate the eggs, reserving the yolks and beating the whites until stiff.
3. In a small pot, melt the butter and add flour and salt and pepper to make a roux. Add the milk and stir until it boils and thickens.
4. Remove from heat and add the egg yolks one at a time. Beat lightly.
5. Add the salmon, then gently fold in the egg whites.
6. Share the mixture between two oven-safe ramekins or bowls.
7. Bake for about 25 minutes. Keep an eye on it.
8. Eat it straight from the oven before it falls, with fresh green salad and hot rolls.

Tip: you can also make this with cheese instead of salmon.