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Salmon Souffle

Western.Chefs's picture
Ingredients
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Eggs 4 , separated
  Salt To Taste
  Cooked salmon/1 small can salmon, drained 1 Cup (16 tbs)
  Hollandaise sauce 1 Tablespoon
Directions

1. Preheat oven to moderate (375° F.).
2. Melt the butter in a saucepan, stir in flour and blend with a wire whisk. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring with the whisk until thickened and smooth. Cool the mixture.
3. Beat in, one at a time, the four egg yolks. Season with salt, mustard and Worcestershire.
4. Flake the salmon and blend well into the white sauce and egg mixture.
5. Using a rotary beater or an electric mixer, beat the egg whites until they stand in peaks. Do not overheat. Fold the whites gently into the salmon mixture with a rubber spatula or wooden spoon, being careful not to over blend.
6. Pour into a two-quart souffle dish, which may be greased or ungreased. Place in oven and bake thirty to forty minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Ingredient: 
Salmon
Interest: 
Everyday

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