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