Canned Salmon Soufflé

One of the most delicious canned salmon recipes is a canned salmon and courgette soufflé using Alaskan canned salmon. Not only is Alaskan salmon a great source of Omega 3 but it’s also low in fat and therefore calories.

Ingredients - serves 4

• 1x 7oz/200g can Alaskan salmon (pink or red)
• 8oz/225g courgettes/zucchini
• 5floz/150ml sour cream
• chilli sauce to taste (about 1 teasp) (optional)
• 2 eggs, separated
• salt and pepper

Method

Butter 4 individual soufflé or ramekins.
Heat oven to 400F/200C
Grate the courgettes on the large hole grater, place in a clean tea towel and squeeze dry.
Drain the salmon and take off any skin and bone and mash in a bowl.
Add the sour cream, grated courgettes, 2 egg yolks and chilli sauce, season.
Beat the egg whites in a separate bowl until stiff. Gently fold the egg whites into the canned salmon mixture being careful not to over mix.
Divide the mix between the soufflé dishes and bake in the oven for 25 minutes or until puffed up and nicely browned on top. Do Not open the oven before 20 minutes has gone by or the canned salmon soufflés will collapse.

Serve with either a salad and new potatoes or some lightly steamed broccoli.