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Salmon and Asparagus Souffles

Serves 6


  • 1 x 220g can salmon, drained
  • 1 x 310g can asparagus cuts, drained and juice reserved
  • freshly ground black pepper, to taste
  • 1/4 cup cornflour
  • 250g Australian continental-style cottage cheese
  • 3 eggs, separated
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon ground rosemary
Download Recipe (PDF)


  1. Combine salmon and asparagus and season with pepper. Place in the base of six individual ovenproof souffle dishes. Add sufficient water to asparagus juice to make up one cup of liquid. Blend cornflour with a little of the juice to a smooth paste. Place in a saucepan with remaining juice and stir over heat until thickened. Remove from heat and allow to cool. Beat Cottage cheese, egg yolks, parsley and rosemary together until smooth. Gradually blend in asparagus sauce. Beat egg whites in a bowl until stiff peaks form. Fold gently into cheese mixture. Carefully spoon into individual dishes. Bake at 180C for 45-50 minutes or until puffed and golden.


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