Smoked haddock soufflé | Reader's Digest Asia

Ingredients

• 300 g smoked haddock fillet or other smoked fish
• 300 ml low–fat milk
• 1 teaspoon (5 g) butter
• 1 tablespoon freshly grated parmesan
• 1 tablespoon fine dry breadcrumbs
• ¼ cup (30 g) cornflour
• 3 eggs, separated
• 250 g tomatoes, peeled, seeded and diced
• 1 teaspoon wholegrain mustard
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely snipped fresh chives
• salt and pepper
• 1 eggwhite