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Salmon Souffle

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  Cooked salmon 2 Cup (32 tbs)
  Parsley flakes 2 Tablespoon (Ground Parsley)
  Parsley 2 Tablespoon, ground
  Ground onion 1 Tablespoon
  Lemon juice 2 Tablespoon
  Cream 1⁄2 Cup (8 tbs)
  Egg yolks 3 , beaten
  Salt To Taste
  Pepper To Taste
  Egg whites 3 , beaten separately

Flake the cooked salmon and add all the seasonings.
Add the beaten egg yolks and then fold in the stiffly beaten egg whites.
Place mixture into, a greased casserole, set in a pan of cold water and bake in a moderate to slow 350°F (175°C) oven until set, about 20 minutes.
All types of cooked flaked fish may be used instead of salmon.
Nice served with Tomato Sour Cream Sauce

Recipe Summary

Main Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1275 Calories from Fat 317

% Daily Value*

Total Fat 34 g52.9%

Saturated Fat 11.1 g55.7%

Trans Fat 0 g

Cholesterol 813 mg271%

Sodium 1250 mg52.1%

Total Carbohydrates 114 g37.9%

Dietary Fiber 10.5 g42.1%

Sugars 45.6 g

Protein 124 g248.7%

Vitamin A 140.1% Vitamin C 152.4%

Calcium 86% Iron 201.4%

*Based on a 2000 Calorie diet

Salmon Souffle Recipe