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Salmon Succotash Souffle

  Green pepper 1⁄3 Cup (5.33 tbs), chopped
  Red pepper 1⁄3 Cup (5.33 tbs), chopped
  Frozen corn 1 Cup (16 tbs)
  Margarine/Butter 2 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Dried dill weed 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Egg yolks 4 , beaten
  Skinless boneless salmon 6 1⁄2 Ounce, drained (1 Can)
  Egg whites 5

Heat conventional oven to 350°F.
Grease 2-quart souffle dish.
Set aside.
In medium mixing bowl, combine chopped peppers, corn and margarine.
Cover with plastic wrap.
Microwave at High for 4 to 6 minutes, or until vegetables are tender, stirring once.
Stir in flour, dill weed, salt and pepper.
Blend in milk.
Microwave at High, uncovered, for 6 to 8 1/2 minutes, or until mixture thickens and bubbles, stirring every 2 minutes.
Stir small amount of hot mixture gradually into egg yolks.
Blend yolks back into hot mixture.
Add salmon.
Mix well.
Set aside.
In large mixing bowl, beat egg whites at high speed of electric mixer until stiff but not dry.
Fold into salmon mixture.
Pour mixture into prepared dish.
Bake conventionally for 45 to 50 minutes, or until souffle is golden brown and knife inserted in center comes out clean.

Recipe Summary

Side Dish

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