Soufflé with Salmon & Rice

• 200g tin of salmon, drained
• 2 eggs
• 1 cups of cooked rice
• ½ cup milk
• ½ onion
• ½ tablespoon omega 3 enriched margarine
• 1 teaspoon lemon juice
• Salt & pepper or seasoning herbs as desired   

Preheat oven to 190 degrees Celsius
Prepare a lightly greased flat baking dish 
Separate the eggs
Beat the yolks
Beat the egg whites till stiff: keep separate
Over a mild heat, melt the margarine
Then combine the salmon, cooked rice, milk, onion, and lemon juice

Fold in the egg yolks to the mix
Fold in the stiff beaten egg whites to the mix

Place the mixture in the baking dish
Bake at 190 degrees Celsius, until firm, approximately 25 minutes: longer for deeper baking dishes.

The soufflé is a bit heavy, but on the obverse it will not collapse as readily as many soufflés often do before serving.