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With those cans of salmon fish just sitting in the cupboard. And with no cooking inspiration in sight, this is the best thing to make, plus it's super easy and very quick. Cheesy and rich this is the way to go.

Lets get cooking!

Step 1: Ingredients

For this recipe you will need:

2 cans (950 grams) of pink salmon

3 eggs

1/2 teaspoon nutmeg

100 ml Milk

3 Tablespoons flour

50 grams butter

2 Tablespoons lemon juice

400 grams cooked, drained and chopped spinach

Black pepper

(optional) grated cheese for the top

Step 2: Separating the Eggs

Separate the yolks and whites of the three eggs and whip up the egg white. Be careful not to over whip the egg whites otherwise they will become dry. Just whip until the whites have stiff peaks.

Step 3: Cooking on the Stove

In a pot, melt the butter over medium heat. Add the flour to the melted butter and quickly stir together. Pour in the milk a little bit at a time while still keeping the heat on, stir until combined.

Step 4: Greens

Turn the heat off and add the spinach, egg yolks, lemon juice and pepper to the pot and mix to incorporate all of the ingredients.

Step 5: Time for the Salmon

Make sure those two tins are salmon, not baked beans (otherwise this will be a really strange dish; don't know if we need that). Pour the salmon into the pot and stir it in then take the pot off the stove.

Step 6: The Egg White

Carefully fold the whipped egg white into the pot. To fold cut down the center then around the side about half way (think of the letter 'j') then lift the mixture over, repeating until all of the egg white is well folded in.

Step 7: Prepare Your Dish

Rub butter over the inside of the dish to grease it. Then pour your filling into it and sprinkle the top with some grated cheese. If you are a pepper fan, now is time time to add more on.

Step 8: Cooked and Ready to Serve

Cook your souffle in a 180 C (356 F) oven for 35 minutes or when you poke it with your finger it springs back.

I hope you enjoy your souffle and remember to post a picture in the comments below.

This souffle would go nicely with home made Baked Potato Chips

Can you clarify the degree of heating that takes place on the stove top? Are you using a low, medium or high setting? Are you just melting the butter and warming the milk? Is the heat on while incorporating the final ingredients and mixing them in? The recipe looks very simple, but I don't want to make an error at the stove top stage. Thanks.
Cook the butter on medium heat adding the flour and milk to make a slightly thickened sauce. Then when adding all the other ingredients have the heat off, sorry for the confusion, I will make a note in the recipe when to turn the heat off. If you make the souffle post a picture I'd love to see how yours turns out and what you think :)

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