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Salmon Souffle With Dill Sauce

Canadian.Recipes's picture
  Salmon steaks 2⁄3 Pound (2 Steaks, About 1/3 Pound Each)
  Boiling water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Paprika 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Grated onion 2 Teaspoon
  Lemon juice 2 Teaspoon
  Snipped parsley 2 Tablespoon
  Egg yolks 3
  Egg whites 3

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 325°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.

Recipe Summary

Main Dish

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Salmon Souffle With Dill Sauce Recipe