PASTA SOUFFLE

Preparation Method :

• Preheat oven to hot 210°C (190°C gas).
• Brush a round 18 cm (6-cup capacity) souffle dish with oil. Coat base and sides with parmesan. Shake off excess.
• To Collar a Souffle Dish : Cut a piece of aluminium foil or greaseproof paper 5 cm longer than the circumference of around 18 cm (6-cup capacity) souffle dish. Fold foil in half lengthways.
• Wrap foil around the outside of the souffle dish; it should extend 5 cm above the rim. Secure foil with string.
• Heat butter in a large pan. Add onion and cook over low heat until tender. Add flour. Stir 4-5 minutes or until mixture is lightly golden. Remove from heat.
• Gradually blend in milk and stock, stirring until mixture is smooth. Return to heat. Stir constantly over medium heat until mixture boils and thickens. Reduce heat and simmer for 5 minutes.
• Add egg yolks and whisk until smooth. Add macaroni, salmon, parsley, lemon rind, salt and pepper. Stir until combined.
• Transfer mixture to a large bowl. Using electric beaters, beat egg whites in a small dry mixing bowl until stiff peaks form.
• Using a metal spoon, fold gently into salmon mixture. Spoon into prepared dish. Bake for 35-40 minutes or until well risen and browned. Serve immediately.