Put the kippers into a jug and pour boiling water to cover. Leave for 5 minutes and then skin and bone. Mash the kippers with a fork. Blend the cornflour with 2 tablespoons milk. Stir in remaining milk and heat in a saucepan, stirring until thickened. Add pepper, parsley and kippers. Remove the pan from the heat and add the egg yolks.

Whisk the egg whites until stiff, fold into the mixture and pour into a 600 ml (1 pint) souffl� dish. Bake immediately at 200 �C / 400 �F / Gas 6 for 20 minutes. Serve at once.