Salmon Souffle'

Linda Kauppinen


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.


★★★★★ 1 vote

Makes 4 Servings
30 Min
1 Hr


  • 1/4 c
  • 1/4 c
  • 1/4 tsp
  • 1/8 tsp
  • 1 c
  • 1/4 tsp
  • dash(es)
    cayenne pepper
  • 1 c
    flaked cooked salmon
  • 3
    egg yolks, well beaten
  • 3
    egg whites
  • 1/4 tsp
    cream of tartar

How to Make Salmon Souffle'


  1. In 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.
  2. Stir 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.
  3. in a small bowl, beat until stiff, 3 egg whites and cream of tartar.
    Once nice and stiff, fold into the salmon mixture.
  4. Pour 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.

Printable Recipe Card

About Salmon Souffle'

Course/Dish: Fish, Other Main Dishes
Main Ingredient: Seafood
Regional Style: French

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