Prep 15 mins
Cook 25 mins
This is an old stand-by in our house. It is so simple to make and everyone loves it. The glorious end result makes you look like a cooking star. I found the recipe years ago in my SIL's Harrowsmith cookbook.
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 teaspoon salt
- pepper (to taste)
- 1 (6 ounce) can salmon, flaked and bones crushed
- 3 eggs, separated
- Melt butter in small sauce pan.
- Add flour, milk, salt and pepper.
- Boil until thick and then remove from heat.
- Add salmon and slighty beaten egg yokes.
- Beat egg whites until stiff and fold in.
- Pour into greased souffle dish or other deep baking dish.
- Bake at 350 for 20-25 minutes or until golden brown.
AWESOME! Really good and fast!
Not all that easy, but excellent for an experienced cook. It requires making a smooth white sauce, beating egg whites until they are stiff, and folding them in. If any of these terms are unfamiliar to you, I recommend you learn to do those first.
Our family loves this recipe! Perhaps 2-3 months ago, I tried it for the first time, and this was my first attempt at making souffle. I used canned salmon. Today, I had leftover fresh salmon to use up, so I put it in a baggie & weighed it (8oz), crumbled it, then pulsed in food processor, and when it was time to assemble the souffle, used an extra egg, to balance out the extra 2 ounces of salmon. Very good and easy to make!