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Salmon Souffle

  Salmon 1 Can (10 oz) (1 Can)
  Butter 2 Tablespoon
  Flour 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Ground black pepper 1 Dash
  Chives 1 Teaspoon, chopped
  Eggs 3 , separated
  Lemon juice 2 Teaspoon

Remove the dark skin and all bones from the salmon.
Mash it with a fork.
Melt the butter on top of the stove; add the flour, and blend.
Gradually add the milk, stirring until the sauce is slightly thickened.
Add the salmon to the white sauce, and add the salt, pepper, and chives.
Remove it from the heat.
Beat the egg whites until stiff.
Add beaten egg yolks and lemon juice to the salmon mixture.
Last, fold in the stiffly beaten egg whites.
Bake the mixture in a greased mold at 350°F for 45 minutes.
The salmon is done when a knife comes out of the center clean.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 953 Calories from Fat 504

% Daily Value*

Total Fat 57 g87%

Saturated Fat 25.9 g129.4%

Trans Fat 0 g

Cholesterol 869 mg289.7%

Sodium 1463.3 mg61%

Total Carbohydrates 26 g8.6%

Dietary Fiber 0.65 g2.6%

Sugars 13.4 g

Protein 85 g169.4%

Vitamin A 45.3% Vitamin C 12.6%

Calcium 38.8% Iron 32.7%

*Based on a 2000 Calorie diet

Salmon Souffle Recipe