salmon souffle'
Really nice souffle'! Betty Crocker recipe from the 50s. If you would like to change it to a cheese souffle', just eliminate the cheese, cayenne pepper and mustard. Just add 1 cup sharp cheddar cheese in the place of those ingredients.
prep time
30 Min
cook time
1 Hr
method
Bake
yield
Makes 4 Servings
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1/4 teaspoon mustard
- dash cayenne pepper
- 1 cup flaked cooked salmon
- 3 - egg yolks, well beaten
- 3 - egg whites
- 1/4 teaspoon cream of tartar
How To Make salmon souffle'
-
Step 1In large saucepan, melt butter over low heat. Use wooden spoon to stir, not metal. Blend in flour, salt, pepper, mustard and cayenne pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to a boil, stirring constantly. Boil for at least 1 minute where you should have a nice velvety texture.
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Step 2Stir into the hot white sauce you just created the 1 cup of flaked cooked salmon. Remove from heat, stir in 3 egg yolks, well beaten.
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Step 3in a small bowl, beat until stiff, 3 egg whites and cream of tartar. Once nice and stiff, fold into the salmon mixture.
-
Step 4Pour into ungreased 1 1/2 quart baking dish. For High Hat Souffle', make a groove 1 inch from the edge. Set baking dish in a pan of hot water 1 inch deep. Bake at 350 degrees for 50 to 60 minutes until puffed and golden brown. Serve Immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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