Dill Salmon Souffle
|Chopped onion||4 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Tomato paste||1 Tablespoon|
|Canned salmon||17 Ounce, thoroughly drained and flaked (Two 7 Ounce Can/1.5 Cup 16Tbs)|
|Dill||3 Tablespoon, finely cut|
|Lemon juice||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
Preheat the oven to 400°.
Coat the bottom and sides of a 2-quart souffle dish with a tablespoon of the butter and melt the remaining butter in a heavy saucepan.
When the foam subsides add the onion and cook over moderate heat for about 3 minutes.
Do not let the onions brown.
Off the heat, mix in the flour and stir it to a smooth paste.
Add the milk all at once and beat with a whisk to partially dissolve the flour.
Then cook over moderate heat, whisking constantly, until the sauce is smooth and very thick.
Remove the pan from the heat and beat into it, one at a time, the 5 egg yolks, then stir in the tomato paste, salmon, dill, lemon juice, salt and cayenne.
Meanwhile, with a large whisk or rotary beater, beat the egg whites, preferably in an unlined copper bowl, until they are stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl.
Stir a heaping tablespoon of the whites into the salmon mixture, then with a rubber spatula, fold in the remaining egg whites gently but thoroughly until no white streaks show; be careful not to overfold.
Pour the mixture into the souffle dish, reduce the heat to 375° and bake the souffle undisturbed in the center of the oven for 35 to 40 minutes, or until it has puffed and is lightly brown on top.