Salmon Souffle
By: Taylor Davies
Published: Thursday, December 10, 2009 - 5:05pm

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.

About


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