Salmon Souffle


Photo: flickr user biskuit
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Ingredients

3 tablespoons butter
3 tablespoons flour
1 cup milk
4 eggs, separated
salt, dry mustard and Worcestershire sauce to taste
1 cup fresh cooked salmon, or 1 small can salmon, drained
Hollandaise sauce (optional)

Preparation

1
Preheat oven to 375F.
2
Melt the butter in a saucepan, stir in flour and blend with a wire whisk. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring with the whisk until thickened and smooth. Cool the mixture.
3
Beat in, one at a time, the 4 egg yolks. Season with salt, mustard and Worcestershire.
4
Flake the salmon and blend well into the white sauce and egg mixture.
5
Using a rotary beater or an electric mixer, beat the egg whites until they stand in peaks. Do not overbeat. Fold the whites gently into the salmon mixture with a rubber spatula or wooden spoon, being careful not to overblend.
6
Pour into a two-quart souffle dish, which may be greased or ungreased. Place in oven and bake 30 to 40 minutes. Serve with Hollandaise sauce, if desired.

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About

From The New York Times Cookbook, compiled by Craig Claiborne and published in 1961.

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Added:

December 10, 2009

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