Salmon Souffle

Aroostook's Note:

A nice light luncheon dish or serve with green beans and baked potato for a heartier meal.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup evaporated milk
• ½ cup water
• ½ cup cracker crumb
• salt
• pepper
• 4 eggs , separated
• 1 small onion
• ½ teaspoon lemon juice
• 1 can salmon

Directions:

1. Preheat oven to 350F Butter 1 quart baking dish.
2. Place a larger pan in oven.
3. Add a small measure of hot water to pan.
4. Separate eggs.
5. Beat whites until stiff.
6. Mix first 4 ingredients and cook in a saucepan over low/med.
7. heat until thick.
8. Cool slightly.
9. Add cracker crumbs, onion, beaten egg yolks, lemon juice and S&P.
10. Flake one can of salmon and add to mixture.
11. Lastly fold in stiffly beaten egg whites.
12. Pour into baking dish.
13. Place baking dish in the pan of water in the oven.
14. 350F degrees for 45 minutes.
15. Don't peek or open oven door!
16. Serve immediately.

Reviews

[Aunt Cookie]

This was so tasty! I used most of a 15 oz can of salmon, and it turned out very well. I was afraid that my 1-qt souffle dish wouldn't be big enough, so I used an 8 in. square pan. This was my first time cooking with canned salmon; when I first opened the can, I didn't have much hope of making a good meal with the contents (I didn't know that the skin and bones would still be in there!) :). The end result of this recipe was well worth the effort of picking through the salmon, though. Thanks for sharing!