Salmon rice souffle
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Rice; pre-cooked |
| ⅓ | cup | Water |
| 2 | tablespoons | Butter (or marg.) |
| ½ | teaspoon | Salt |
| 8 | ounces | Salmon; flaked |
| ½ | cup | Potato chips; crushed |
| ⅓ | cup | Milk |
| 1½ | cup | Cheese, Cheddar; shredded |
| 7 | Eggs; separated | |
Directions
Set a greased 2-quart loafpan in a shallow baking pan; place in a 350 degree oven. Pour boiling water around loafpan to depth of at least 1 inch. Let loafpan heat while preparing souffle.
Combine rice, water, butter, and salt and cook according to package directions. Combine cooked rice, salmon, potato chips, milk, and cheese. Beat egg yolks until thick and lemon colored; fold into salmon mixture. Beat egg whites until stiff and glossy, but not dry.
Fold beaten whites gently into salmon mixture. Pour into hot loafpan. Bake until puffy, delicately browned, and a silver knife inserted halfway between center and outside edge comes out clean, about 1 hour. Serve immediately.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94