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Salmon Souffle


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  • 1 - 1 lb can of salmon (or small cans)
  • 8 2x2" crackers
  • 2 cups of milk (liquid from salmon + milk to make 2 cups)
  • 1/2 tsp salt
  • shake of pepper
  • 4 large eggs - yolks and whites separated



Step 1

Measure 2 cups of milk and saslmon mixture into a pot; add crackers and bring to scalding point. Remove from heat.

In a large bowl, flake salmon and crush bones. Add egg yolks, salt and pepper and mix well. Beat the egg white until stiff. Add milk and crackers to the salmon mixture and beat. Fold in egg whites until no puffs of egg white show. Turn into buttered 8" x 3 3/4" baking souffle dish and bake at 325 for 1 hour. Serve immediately.

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