---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SALMON SOUFFLES
  Categories: Main dish, Fish
       Yield: 2 servings
  
     213 g  Canned pink Alaska salmon
       2    Eggs; separated
      25 g  Fresh white breadcrumbs
      50 g  Cream or curd cheese
       6 tb Sour cream
      50 g  Smoked salmon
       1 ts Horseradish sauce
      11 g  Sachet gelatine
      15 g  Watercress leaves
            - roughly chopped
     100 g  Mixed salad leaves
       1    Red apple; cored and sliced
     1/2    Lemon; juiced
      25 g  Walnuts
  
   Drain the can of salmon, reserve the juice, flake
   fish, set aside. Line two 33Oml / 1/2 pint straight
   sided bowls with cling film.
   
   Blend the salmon, egg yolk, breadcrumbs, cheese,
   cream, 25g / 1-oz of smoked salmon and horseradish
   sauce until smooth.
   
   Heat the salmon juice until almost boiling. Sprinkle
   in the gelatine. Stir until dissolved. Mix into the
   salmon mixture.
   
   Whisk the egg whites until stiff. Fold the salmon into
   egg whites. Mix well. Divide between the two bowls,
   chill in a refrigerator until set.
   
   Invert the bowls onto serving plates. Remove the bowls
   and cling film. Press the chopped watercress leaves
   around the sides of each souffle. Cut the remaining
   smoked salmon into thin strips and arrange in a
   lattice across the tops. Serve with a mixed salad
   leaf, apple and walnut salad.
   
   Serves 2. Approx. 585 kcals per serving
   
   From: On the Wild Side - Alaska Canned Salmon Recipes
   Reprinted with permission from Alaska Seafood
   Marketing Institute Meal-Master compatible recipe
   format courtesy of Karen Mintzias
  
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