SMOKED SALMON SOUFFLE

675 g frozen leaf spinach, thawed

2 tbsp parmesan grated

40 g walnuts chopped

1 pinch nutmeg

pepper

275 g smoked salmon

40 g plain flour

450 ml milk

3 eggs separated

150 g cheddar cheese grated

2 tbsp chopped chives

preheat oven to 200C/Gas6

drain the spinach thoroughly and mix with the nutmeg, pepper and chopped walnuts and place in a greased ovenproof dish

top with the salmon

melt the butter in a saucepan, add flour and cook, stirring for 2 minutes

slowly add milk and bring to the boil stirring, until thickened

whisk in egg yolks and cheese

stir in the chopped chives

in a clean bowl, whisk egg whites until stiff and fold into cheese sauce

spread sauce over salmon and bake for 30 minutes until golden brown

serve immediately