Salmon and Watercress Souffle

50 g (2oz)Butter
3 tbsp Plain flour
1/2 tsp mustard powder
1/2 tsp Worcestershire sauce
225 ml (8fl oz)Semi-skimmed milk
75 g bag watercress, stalks removed and leaves roughly chopped
4 medium eggs at room temperature, separated
212 g Pink Salmon, drained and flaked


1. Preheat the oven to 190 degree Celsius/170 degree Celsius fan/Gas 5. Melt 15g of the butter and grease a 1.1 litre souffle dish.

2. Melt the remaining butter in a large saucepan. Take off the heat and stir in the flour, mustard powder and Worcestershire sauce. Return to the heat and gradually add the milk, stirring until thickened. Season to taste. Stir in the watercress and leave to cool for 10 minutes.

3. Beat in the egg yolks, then carefully stir in the salmon. Whisk the egg whites until stiff and fold into the sauce using a large metal spoon. pour into the souffle dish and bake for 30-35 minutes until well risen and golden. For a heartier meal, serve with crusty bread and salad.

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