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Smoked Halibut and Saffron Souffle

225 g Smoked halibut; (8oz)
30 g Butter; (1oz)
55 g Plain flour; (2oz)
150 ml Milk; (5fl oz)
150 ml Double cream; (5fl oz)
5 Eggs
Lemon juice
150 g Salad leaves; (5oz)
4 Tinned anchovy fillets

To make the souffl‚mix place the butter in a pan and add the flour to make a roux, then add the warm milk and cream to the mix. Mix well and cool slightly before whisking up the egg whites.

Add the lemon juice, chopped halibut and anchovies to the mix and fold in the whites to the mix carefully. Season and place into a greased and floured mould.

Top with a few pieces of the smoked halibut and bake in the oven at 190 degrees C/375 degrees F/gas mark 5 for about 15 minutes. Remove from the oven and serve on a plate with some dressed salad leaves.

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