Salmon Souffle Recipe

Salmon Souffle picture


MethodMain Ingredient


 Salmon1 Can (10 oz) (1 Can)
 Butter2 Tablespoon
 Flour1 Tablespoon
 Milk1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Ground black pepper1 Dash
 Chives1 Teaspoon, chopped
 Eggs3 , separated
 Lemon juice2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 953 Calories from Fat 504

% Daily Value*

Total Fat 57 g87%

Saturated Fat 25.9 g129.4%

Trans Fat 0 g

Cholesterol 869 mg

Sodium 1463.3 mg61%

Total Carbohydrates 26 g8.6%

Dietary Fiber 0.65 g2.6%

Sugars 13.4 g

Protein 85 g169.4%

Vitamin A 45.3% Vitamin C 12.6%

Calcium 38.8% Iron 32.7%

*Based on a 2000 Calorie diet


Remove the dark skin and all bones from the salmon.
Mash it with a fork.
Melt the butter on top of the stove; add the flour, and blend.
Gradually add the milk, stirring until the sauce is slightly thickened.
Add the salmon to the white sauce, and add the salt, pepper, and chives.
Remove it from the heat.
Beat the egg whites until stiff.
Add beaten egg yolks and lemon juice to the salmon mixture.
Last, fold in the stiffly beaten egg whites.
Bake the mixture in a greased mold at 350°F for 45 minutes.
The salmon is done when a knife comes out of the center clean.