Kipper Souffle
350 g/12 oz kippers
25 g/I oz polyunsaturated margarine
25 g/I oz plain unbleached white flour
300 ml/1/2 pint skimmed milk
salt
freshly ground black pepper
2 eggs, separated
Place the kippers in a wide saucepan. Cook in the inim um of water for about 10 minutes until soft. Alternatively, place in a deep jug and cover with boiling water. Leave for 5 to 10 minutes, diets drain.
Mash the kippers. Melt the margarine in a saucepan and stir in the flour. Cook for 2 minutes, stirring. Remove from the heat. Gradually add the milk, stirring well after each addition.
Return to the heat and mix in the mashed kipper. Add salt, if necessary, and plenty of pepper.
Remove from the heat and stir the egg yolks into the mixture. Whisk the egg whites until they will form stiff peaks and fold in. Turn into a lightly buttered soufflĂ© dish and bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 20 minutes if you like a runny centre or 25 minutes for a drier soufflĂ©.
SERVES 4
