Salmon souffle
Salmon souffle
Ingredients/Components
- milk - 1 c
- salt - 1/4 tsp
- flour - 1/4 c
- butter
- egg yolks - 3 item
- egg whites - 3 item
- cream of tartar - 1/4 tsp
- pepper - 1/8 tsp
- can salmon, drained and flaked - 1 item
How to make salmon souffle:
White Sauce:1/4 c. butter1/4 c. flour1/4 tsp. salt1/8 tsp. pepper1 c. milk Make thick white sauce: Melt butter over low heat in saucepan. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Let bubble at least 1 minute. Remove from heat. Stir in milk. Bring to a boil, stirring constantly. Boil 1 minute. Remove sauce from heat.Stir in egg yolks, well beaten. Beat until stiff the egg whites and cream of tartar. Fold egg whites and salmon into sauce. (Liquid drained from salmon may be used for part of the milk in sauce, or give it to your cat(s)). Pour into ungreased 1 1/2-quart baking dish. Set baking dish in pan of hot water (1 inch deep). Bake at 350° for 50 to 60 minutes until puffed and golden. Serve immediately.
Recipe categories: Main dish, Saltwater fish, Salmon.
Rating:
Related ingredients:
milk, salt, brown sugar, butter or margarine, melted, worcestershire sauce
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