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Salmon Souffle

herbal.chef's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Salmon

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