|Canned red salmon||220 Gram, drained and flaked (No Added Salt)|
|Bottled oysters||100 Gram, drained, rinsed and chopped|
|Finely chopped capers||2 Teaspoon|
|Finely chopped fresh dill||1 Teaspoon|
|Tabasco sauce||3 Dash|
|Low fat cottage cheese||250 Gram (1 Cup)|
|Freshly ground black pepper||To Taste|
1.Combine salmon, oysters, capers, dill, Tabasco and cottage cheese in a bowl.
Season to taste with pepper.
2.Beat egg whites until stiff peaks form and fold lightly through salmon mixture.
Spoon into four lightly greased individual souffle dishes and bake at 200°C for 30-35 minutes.