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The 2008
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Salmon Souffle



Ingredients

1 small tin Salmon

Salmon Salmon

1/2 cup cooked Rice

Rice Rice

Parsley

Parsley Parsley

2 Eggs

Egg Egg

1/2 cup hot Milk

Milk Milk

Method

Butter a Pyrex dish, mix together a small tin of salmon, 1/2 cup cooked rice and chopped parsley with 2 well beaten eggs. Put into dish and pour over 1/2 cup of hot milk and don't stir. Bake in a moderate oven in dish of water until set. Decorate with slices of hard boiled eggs.





Salmon Souffle
A frothy custard with tinned salmon & rice garnished with sliced hard boiled eggs