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salmon and watercress souffle
- 50g butter
- 3 tbsp plain flour
- 1/2 tsp mustard powder
- 1/2 tsp worcestershire sauce
- 225ml semi-skimmed milk
- 75g watercress,stalks removed and leaves roughly chopped
- 4 medium eggs separated
- 212g can pink salmon,drained and flaked
Directions:View on BBC Good Food
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