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Salmon Souffle

herbal.chef's picture
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Egg yolks 5
  Salt 1⁄2 Teaspoon
  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
  Egg whites 6

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1226 Calories from Fat 648

% Daily Value*

Total Fat 73 g112.2%

Saturated Fat 35.9 g179.5%

Trans Fat 0 g

Cholesterol 1169.6 mg389.9%

Sodium 1566.1 mg65.3%

Total Carbohydrates 51 g17%

Dietary Fiber 1.3 g5.3%

Sugars 13.8 g

Protein 91 g182.5%

Vitamin A 62.1% Vitamin C 7.4%

Calcium 42.6% Iron 36.8%

*Based on a 2000 Calorie diet

Salmon Souffle Recipe