|Milk||1 Cup (16 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Cooked salmon||1 Cup (16 tbs), with skin and bones removed (or one 7-ounce can sal mon, drained, with skin and bones removed)|
|Fresh dill||1 Teaspoon, snipped|
Preheat the oven to 375 degrees.
Melt the butter in a saucepan and blend in the flour.
Add the milk slowly, stirring; bring to a boil, stirring, and simmer one minute.
Cool the mixture.
Beat in the egg yolks, one at a time.
Season with salt, mustard and worcestershire sauce.
Flake the salmon and blend well into the sauce mixture.
Add the dill.
Beat the egg whites until they stand in peaks; do not over-beat.
Fold the beaten whites gently into the salmon mixture with a rubber spatula.
Do not overblend.
Pour the mixture into a two-quart souffle dish, which may be greased or ungreased.
Bake until the souffle is puffed and brown, thirty to forty minutes.