Salmon Souffle

By kstetler

Ingredients

• 3 Tbsp butter
• 3 Tbsp flour
• 1 cup milk
• 4 eggs, separated
• Salt, dry mustard, and Worcestershire sauce to taste
• 1 cup fresh cooked salmon, or 1 small can salmon, drained

Details

Servings 3

Preparation

Step 1

Melt the butter in a saucepan, stir in flour, and blend with a wire whisk.
Bring the milk to a boil and add all at once to the butter-flour mixture, stirring with the whisk until thickened and smooth. Let cool.
Add egg yolks one at a time, beating after each addition. Season with salt, mustard, and Worcestershire.
Flake the salmon and blend well into the white sauce and egg mixture.
Beat the egg whites until they stand in peaks. Do not over-beat. Fold the whites gently into the salmon mixture with a rubber spatula or a wooden spoon.
Pour into a 2-quart souffle dish. Bake in a 375° oven for 30-40 minutes. Serve with Hollandaise sauce, if desired.