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Smoked Mackerel and Tarragon Soufflés
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- 200 g milk
- 15 g unsalted butter, diced, plus extra for greasing
- 15 g plain flour
- 3 large eggs, separated
- 200 g smoked mackerel, boneless, skinned, flaked
- 2 Tbsp crème fraîche
- 2 Tbsp fresh tarragon leaves, roughly chopped
- ¼ tsp ground black pepper
- water, hot, for steaming
- per 1 portion
- 1505 kJ / 363 kcal
- 19 g
- 6 g
- 29 g
- Saturated fat
- 12 g
- 470 mg
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