Salmon Souffle With Dill Sauce
|Salmon steaks||2⁄3 Pound (2 Steaks, About 1/3 Pound Each)|
|Boiling water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Milk||1 Cup (16 tbs)|
|Grated onion||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Snipped parsley||2 Tablespoon|
Put salmon steaks in a single layer on a large square of cheesecloth.
Pull up corners of cheesecloth and tie together.
Place in a saucepan and cover with boiling water; add 1/2 teaspoon salt.
Bring water to boiling, reduce heat, and simmer, covered, about 15 minutes, or until salmon flakes easily when tested with a fork.
Remove salmon from liquid and discard bones and skin; flake and set aside.
Heat butter in a saucepan.
Blend in flour, 1/2 teaspoon salt, and paprika.
Cook, stirring constantly, until bubbly.
Add milk gradually, continuing to stir.
Bring rapidly to boiling and boil 1 to 2 minutes, stirring constantly.
Remove from heat.
Stir in onion, lemon juice, parsley, and salmon.
Beat egg yolks until thick; add sauce, a small amount at a time, blending after each addition.
Beat egg whites until stiff, not dry, peaks are formed.
Add salmon sauce in thirds, gently folding until blended after each addition.
Turn mixture into a lightly greased (bottom only) 1 quart souffle dish.
Bake at 325Â°F 50 to 60 minutes, or until a knife comes our clean when inserted halfway between center and edge of souffle.
Serve with Dill Sauce.