Gruyere Cheese Salmon Souffle
|Butter||1 1⁄2 Ounce|
|Cooked salmon/12 ounce canned salmon, drained||10 Ounce, skinned, boned and flaked|
|Single cream||3 Ounce|
|Gruyere cheese||2 Ounce, finely grated|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Using 1 tablespoon of butter, grease a 2 1/2 pint [l 1/2 quart] souffle dish.
Using the back of a wooden spoon, rub the salmon through a fine wire strainer into a medium sized mixing bowl.
Gradually beat the cream into the salmon puree.
Alternatively, put the salmon and cream in an electric blender and blend on and off at high speed until the mixture forms a puree.
In a medium sized saucepan, melt the remaining butter over moderate heat.
Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the milk, stirring constantly.
Return the pan to moderately low heat and cook the sauce, stirring constantly with the spoon, until it is thick and smooth.
Remove the pan from the heat and add the salmon puree, the cheese, salt, black pepper and Tabasco sauce.
Set the mixture aside to cool to lukewarm, then beat in the egg yolks, one by one.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the beaten egg whites into the mixture.
Spoon the mixture into the prepared souffle dish.
Place the dish in the centre of the oven and bake for 25 to 30 minutes or until the souffle has risen and is golden brown, and a skewer inserted into the centre comes out clean.
Remove the souffle from the oven and serve immediately.