Salmon Souffle

By Joan_Z

Ingredients

• 1 7 1/2 oz can Salmon
• Milk
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1/4 tsp. salt
• dash ground cayenne pepper
• 1/2 tsp dry mustard
• 4 eggs separated
• 1 tsp. Worcestershire sauce
• Sour Cream

Preparation

Step 1

Drain salmon into a 1 cup measuring cup and add enough milk to make 1 cup. In a saucepan, melt butter blend in flour and salt, cayenne pepper and dry mustard and 1 cup of sour cream. Cook over low heat, stirring, until smooth and bubbly. Gradually add milk mixture and cook, stirring, until thickened. Remove from heat and quickly stir in beaten egg yolks, Worcestershire sauce and flaked salmon. Let mixture cool.

Beat egg whites until stiff but not dry; fold into salmon mixture. Pour mixture into a buttered 2-quart souffle dish or casserole. Bake at 350 for 45-50 minutes.

Serves 4.