Salmon and Spinach No-fuss Souffle

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!

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

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.

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.

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.

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.

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.

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.

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