Salmon Souffle Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Egg yolks | 5 | |
| Salt | 1⁄2 Teaspoon | |
| Dry mustard | 1⁄4 Teaspoon | |
| Worcestershire sauce | 1⁄4 Teaspoon | |
| Cooked salmon | 1 Cup (16 tbs), with skin and bones removed (or one 7-ounce can sal mon, drained, with skin and bones removed) | |
| Fresh dill | 1 Teaspoon, snipped | |
| Egg whites | 6 |
Nutrition Facts
Serving size: Complete recipe
Calories 1807 Calories from Fat 645
% Daily Value*
Total Fat 73 g111.7%
Saturated Fat 35.9 g179.5%
Trans Fat 0 g
Cholesterol 1169.6 mg389.9%
Sodium 3504.4 mg146%
Total Carbohydrates 63 g21.1%
Dietary Fiber 1.3 g5.3%
Sugars 22 g
Protein 213 g426.9%
Vitamin A 62.1% Vitamin C 7.4%
Calcium 52.2% Iron 37.5%
*Based on a 2000 Calorie diet
Directions
Melt the butter in a saucepan and blend in the flour.
Add the milk slowly, stirring; bring to a boil, stirring, and simmer one minute.
Cool the mixture.
Beat in the egg yolks, one at a time.
Season with salt, mustard and worcestershire sauce.
Flake the salmon and blend well into the sauce mixture.
Add the dill.
Beat the egg whites until they stand in peaks; do not over-beat.
Fold the beaten whites gently into the salmon mixture with a rubber spatula.
Do not overblend.
Pour the mixture into a two-quart souffle dish, which may be greased or ungreased.
Bake until the souffle is puffed and brown, thirty to forty minutes.
Chef
