recipe: Salmon Souffle

This was the first time I made one of these, and I was impressed on how easy it was...and no screw ups! It didn't rise immensely like I was hoping it would, but it tasted good, looked good, and it was really easy. Next time ill try a sweet one...chocolate anyone?...

Serves 2:
1 salmon fillet - about 180g - , salt and pepper, 1 leek thinly sliced, 1 garlic clove crushed, 2 tsp olive oil, 1/2 cup milk, 1 tbsp cornflour, 1 tbsp dijon mustard, 2 egg whites, 1 bunch dill chopped, plus salad to serve

1. Pre heat the oven to 190C. Grease 2 tall ramekins with butter and reserve;
2. In a bowl place milk and stir in cornflour and mustard. Stir well to combine. Reserve;
3. Season the salmon fillet with salt and pepper, place in some foil and bake until cooked (took about 10 minutes in a preheated oven); Let cool for a bit and flake with a fork (you can poach or steam the salmon if that's easier for you);
4. Heat the oil in a saucepan, add garlic and leeks and cook in medium heat until soft;
5. Add milk mixture, chopped dill and cook stirring until you get a creamy texture. Add flaked salmon, mix well and season with salt and pepper if necessary. Remove from heat and reserve;
6. In a clean bowl place egg whites with a pinch of salt. Whisk until soft peaks form;
7. Place salmon mixture into the bowl and gently mix with the egg whites;
8. Divide the mixture into ramekins. Place them in the oven and bake for about 20-25 minutes or until risen and golden;

Serve immediately! They were sooo good!