I made this nifty little soufflé after going to Vegfest using up ingredients I had in the fridge anyway. This is another good recipe for using up leftover fish, yoghurt and cottage cheese and really simple to make.
Trout, Avocado and Spinach Souffle (from Belleau Kitchen)
2 large free-range eggs
100ml cottage cheese
100ml Greek Yoghurt
2 fillets of trout or salmon, pre-cooked or raw
1 avocado, peeled and chopped
50g strong cheddar, grated
large handful of spinach
salt and pepper
Pre-heat the oven to 180C and grease an oven-proof dish.
In a small pan add a splash of water, the spinach and a knob of butter, season well with pepper and salt, place the lid on and let it steam on a low heat until the butter melts and the spinach is soft, set aside.
In a large bowl beat the eggs, then add the cottage cheese and yoghurt and salt and pepper and stir, add the cheddar, avocado, fish and spinach and stir it all together trying to leave the fish in large flakes.
Pour into the oven-proof dish and bake for 20 mins or until it has risen and is golden on top.