Salmon souffle

Yield: 4 -6

Measure Ingredient
2 tablespoons Melted butter
2 tablespoons Flour
Liquid to equal 1 cup
4 Egg yolks
⅛ teaspoon Pepper
½ teaspoon Salt
1 tablespoon Minced onion pre cook till tender
1 pinch Old bay seasoning

WHITE SAUCE

recipe Mom submitted by Marina Melt butter in sauce pan; add flour mix to combine. Gradually add liquid (* using reserved salmon broth, add milk to equal 1 cup) whisk to combine. Continue stirring to make smooth white sauce; remove from heat. Add small amount of white sauce to beaten egg yolk, blending thoroughly. Then stir yolk mixture into white sauce; Add the following ingredients to white sauce.

1 can of Red-Sockeye Salmon, boned, drained (reserve liquid) and flaked, remove any skin etc.

Beat 5 egg whites until peaks are formed with electric mixer. Fold egg whites into COOLED salmon mixture.

Place in well greased 6 cup soufflé dish. Place dish in preheated 400 F.

oven, along with a bowl of water 1 inch deep. Reduce heat to 375 F. 350 F.

for 45 - 55 min. Or until golden brown. Serve immediately.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@...

on Sep 23, 1997

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