Individual tartlets served with a salad garnish make a very appealing starter. This fish filling is wonderfully light as it's made with a cornflour-thickened sauce, without the addition of fat, and whisked egg whites are folded in for an airy souffle-like texture. Serve straight from the oven to really impress.
Like other oily fish, salmon is a good source of omega-3 fatty acids, which can help to protect against heart disease and strokes. * The thick sauce (panada) used as the base for the souffl filling is thickened with cornflour rather than the classic butter and flour roux, and so is much lower in fat. * Dill has been used for its soothing and sedative properties since Egyptian times. It became known in America as ‘meeting house seeds’, as dill seeds were chewed by early settlers to prevent tummy rumbles when sermons went on too long.
Instead of salmon, use canned tuna in spring water, well drained. * Serve the tartlets cold. They will not have a soufflé appearance, but will still be delicious. * For souffléd spinach and Pamesan tartlets, cook 125 g (4½ oz) frozen spinach over a low heat for 2 minutes or until thawed. Squeeze out excess moisture, then add to the sauce together with ½ tsp grated nutmeg; omit the salmon, dill and chives. Mix in the egg yolks and 30 g (1 oz) freshly grated Parmesan cheese. Fold in the egg whites, then bake as in the main recipe. Serve garnished with salad leaves, cherry tomatoes and spring onions.
A, B12, C * E, niacin, calcium, selenium, zinc