Salmon Souffle Recipe
Are you looking for a delicious Salmon Souffle recipe? Use the freshest of Salmon available to get a flavorful Salmon Souffle. Indulge yourself in this Salmon Souffle as Side Dish. I challenge you to give me a better recipe of Salmon Souffle than this.
Ingredients
1 1/2 oz. butter
10 oz. cooked fresh salmon, skinned, boned and flaked or 12 oz. canned salmon, drained
3 fl. oz. single cream
1 oz. flour
10 fl. oz. milk
2 oz. Gruyere cheese, finely grated
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce
4 egg yolks
5 egg whites
Directions
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Using 1 tablespoon of butter, grease a 2 1/2 pint [l 1/2 quart] souffle dish.
Set aside.
Using the back of a wooden spoon, rub the salmon through a fine wire strainer into a medium sized mixing bowl.
Gradually beat the cream into the salmon puree.
Set aside.
Alternatively, put the salmon and cream in an electric blender and blend on and off at high speed until the mixture forms a puree.
Set aside.
In a medium sized saucepan, melt the remaining butter over moderate heat.
Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the milk, stirring constantly.
Return the pan to moderately low heat and cook the sauce, stirring constantly with the spoon, until it is thick and smooth.
Remove the pan from the heat and add the salmon puree, the cheese, salt, black pepper and Tabasco sauce.
Set the mixture aside to cool to lukewarm, then beat in the egg yolks, one by one.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the beaten egg whites into the mixture.
Spoon the mixture into the prepared souffle dish.
Place the dish in the centre of the oven and bake for 25 to 30 minutes or until the souffle has risen and is golden brown, and a skewer inserted into the centre comes out clean.
Remove the souffle from the oven and serve immediately.
Using 1 tablespoon of butter, grease a 2 1/2 pint [l 1/2 quart] souffle dish.
Set aside.
Using the back of a wooden spoon, rub the salmon through a fine wire strainer into a medium sized mixing bowl.
Gradually beat the cream into the salmon puree.
Set aside.
Alternatively, put the salmon and cream in an electric blender and blend on and off at high speed until the mixture forms a puree.
Set aside.
In a medium sized saucepan, melt the remaining butter over moderate heat.
Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the milk, stirring constantly.
Return the pan to moderately low heat and cook the sauce, stirring constantly with the spoon, until it is thick and smooth.
Remove the pan from the heat and add the salmon puree, the cheese, salt, black pepper and Tabasco sauce.
Set the mixture aside to cool to lukewarm, then beat in the egg yolks, one by one.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the beaten egg whites into the mixture.
Spoon the mixture into the prepared souffle dish.
Place the dish in the centre of the oven and bake for 25 to 30 minutes or until the souffle has risen and is golden brown, and a skewer inserted into the centre comes out clean.
Remove the souffle from the oven and serve immediately.
