Potato and Cheese Souffle

Preparation: 15 minutes

Cooking: 40 minutes

Serves 4

2 tblspn butter

2 tspn plain flour

1 Ruby Lou potato, peeled

4 eggs, separated

¼ cup gruyere (Swiss) cheese, grated

¼ cup sharp cheddar cheese, grated

100 g canned salmon, drained

Salt and pepper

Garden salad to serve

Grease four individual soufflé dishes (one cup capacity) and dust with flour. Set aside. Cook potato in boiling water until tender. Drain. Mash until very smooth. Transfer to a mixing bowl to cool. Beat in egg yolks. Add cheeses and salmon, mixing well. Season to taste with salt and pepper. Whisk the egg whites until they hold firm peaks. Fold into the potato mixture with a metal spoon until fully incorporated. Spoon the potato mixture into the prepared soufflé dishes. Bake in preheated 220ºC oven for 30 minutes or until golden and set. Serve warm with a salad.