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GLUTEN-FREE SALMON AND RICE SOUFFLE

A bit heavier than the usual souffle, this one won't collapse while you're waiting for people to come and get it.

Ingredients:

425g (about 13oz) tin salmon, drained
4 eggs
2 cups cooked rice
1 cup milk
1 onion
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper

Method:

Melt the butter. Chop up the onion. Mix the salmon, cooked rice, milk, onion, lemon juice and butter. Add salt and pepper to taste.

Separate the eggs. Beat the yolks and add them. Beat the egg whites till stiff and fold them in. Put mixture in a greased oven-proof dish and bake at 190 B (365 F) until it's firm -- about half an hour.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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