GLUTEN FREE SALMON AND RICE SOUFFLE

Submitted by: Admin on 03/15/2012
GLUTEN FREE SALMON AND RICE SOUFFLE 1918 views
2.94 avg rating
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Ingredients

425g (about 13oz) tin salmon, drained
4 eggs
2 cups cooked rice
1 cup milk
1 onion
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper

Directions

Melt the butter. Chop up the onion. Mix the salmon, cooked rice, milk, onion, lemon juice and butter. Add salt and pepper to taste.

Separate the eggs. Beat the yolks and add them. Beat the egg whites till stiff and fold them in. Put mixture in a greased oven-proof dish and bake at 190 B (365 F) until its firm -- about half an hour.

Course

Dinner

Servings

4

Time to prepare

15

Difficulty

easy
 

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