Smoked Salmon Souffle

DH & I love salmon (fresh & smoked) & I have a cookbook devoted to it. This is the 2nd of 2 recipes I found at justsmokedsalmon.com & Pat Dazis of Charlotte, N.C. was acknowledged. Times & serving sizes have been estimated. IMO this recipe will serve 6-8 as a starter or 3 as a main course. Enjoy!

• Ready In: 1 hr 20 mins
• Serves: 3

Ingredients

• 2  tablespoons butter (melted)
• 1⁄2 cup milk
• 2  slices  sourdough bread (torn into sml pieces)
• 12  ounces smoked salmon (shaved thinly & diced into sml pieces)
• 2  eggs (separated)
• 3  tablespoons lemon juice
• 2  tablespoons red onions (minced)
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
•  paprika

Directions

1. Preheat oven to 350°F.
2. Mix butter, milk & bread. Stir in salmon, egg yolks, lemon juice, onion, salt & pepper. Beat egg whites till stiff & fold into salmon mixture.
3. Pour into greased 1 1/2 qt casserole dish, sprinkle w/paprika & bake uncovered for 1 hour.
4. NOTE: If served as a starter, I favor the use of ramekins or sml individual souffle dishes, but watch carefully as I do not know how this will chg cooking time.
5. HINT: To easily shave smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use you sharpest knife to shave very thin slices. Then dice them into sml pieces for this recipe.