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Salmon Souffle

Country.Chef's picture
Ingredients
Potatoes - 1 cup, sieved or riced
Poached salmon - 1 cup, flaked
Milk - 2 tablespoons [2X20 ml spoons]
Lard - 2 tablespoons [2 X 20 ml spoons]
Eggs - 2
Lemon juice - as required
Parsley - 1 teaspoon [1X 5 ml spoons], chopped
Salt - to taste
Pepper - to taste

Directions

GETTING READY
1) Preheat oven to 425°F (220°C), Gas Mark 6.
2) Grease a pie dish and place aside.

MAKING
3) In a saucepan, add lard and milk.
4) Place the saucepan over heat and bring to a boil.
5) Add the potatoes and beat until completely heated.
6) In two bowls, separate the eggs.
7) Add the egg yolk part to the potatoes.
8) Fold in fish, parsley, salt, pepper, and squeeze of lemon juice.
9) Beat the egg whites to stiff.
10) Lightly fold into the mixture.
11) Pour the mixture in the greased pie dish or mould.
12) Place inside oven to bake until well risen and golden brown.

SERVING
13) Serve the soufflé by garnishing with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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