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Very good and easy recipe. Even reheated OK. I think this will be a standby.
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Excellent souffle! I made the full recipe since it was my first time. However, I'm the only person in our household who eats salmon, so I'll try Nose's recommendation of scaling it back to 1.3 servings. I enjoyed the recipe as listed, but will add dill or chives next time for variety.
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This was an excellent supper for a cold February Friday night in Lent. Accompany with creamed peas, glazed carrots, and homemade oatmeal bread and you have the perfect comfort food supper.
I added about 1/4 tsp of cayenne to the base white sauce of the souffle just to pep it up a bit. I think you could easily add a little dill or parsley, too.
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Wow. Fluffy, creamy, and satisfying. I scaled it to 1.3 servings to get the proportions for one egg, and cooked it in a 1.5 cup dish in my toaster oven, which still took 20 minutes. I think I will change two things when making this recipe again. First of all, souffle recipes generally call for flouring the dish, which gives you a little bit of a soft crust on the sides that I missed. Also, I think I will add a bit of minced parsley or grated onion along with the salmon in the future. I am still giving 5 stars, though, because these are personal preferences.
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Quick and simple to make. A great dish for a family on the go!
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