Salmon and Rice Souffle - gluten free
From frantic 14 years ago
- 30 minutes to make
- Serves 4
Something a bit different for a Sunday brunch, served with your favourite beverage
Ingredients
- 1 tablespoon butter shopping list
- 1 onion, finely chopped shopping list
- 425g (about 13oz) tin salmon, drained and flaked shopping list
- 2 cups cooked rice shopping list
- 1 cup milk shopping list
- 1 teaspoon lemon juice shopping list
- salt and pepper, to taste shopping list
- 4 eggs, separated shopping list
How to make it
- Preheat oven to 185°C (365°F)
- Melt butter
- Mix the salmon, cooked rice, milk, chopped onion, lemon juice and butter
- Add salt and pepper
- Stand this mixture aside
- Beat the egg yolks
- Add them to the salmon mixture
- Beat the egg whites until stiff peaks form and fold gently into the salmon mixture
- Put the salmon mixture into a well greased oven-proof dish and bake until it's firm, approximately 30 minutes
- Serve immediately
People Who Like This Dish 3
- CrystalRainbow Nowhere, Us
- leonora5 Kleinemonde, ZA
- frantic Cleve, AU
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" It was excellent "