This tasty salmon souffle makes an excellent dinner party dish or weekend lunch, and preparation is easier than you might think. If you like dill with salmon, feel free to replace some of the fresh parsley with dill.
Even though the souffle contains only two eggs, it comes out quite light and airy. Just be sure to serve the casserole immediately, because it will deflate soon after it comes out of the oven.
- 1 (16-ounce) can salmon (flaked)
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup milk
- 2 tablespoons parsley (fresh, chopped)
- 2 tablespoons chives (fresh, snipped)*
- Dash nutmeg
- 1/2 teaspoon salt
- Dash pepper
- Heat the oven to 325 F.
- Lightly butter a 1 1/2-quart casserole.
- Drain the salmon and flake it lightly. Pick out any bits of skin and larger bones. Set aside.
- Separate the eggs; set the whites aside.
- Beat the egg yolks in a small bowl and set aside.
- Melt the butter in a large saucepan over low heat; stir in flour. Cook, stirring, for 2 minutes.
- Gradually add the milk to the flour and butter mixture, stirring constantly. Continue to cook until the sauce has thickened, stirring frequently.
- Add about 1/4 cup of the hot mixture to the beaten egg yolks, and then return the egg yolk mixture to the sauce, stirring quickly to blend.
- Add the parsley, chives, nutmeg, salt, and pepper. Stir in the flaked salmon.
- Beat the egg whites to stiff peaks; don't overbeat. They should be glossy and firm and should not look dry.
- Gently fold the egg whites into the salmon mixture and then transfer the mixture to the prepared casserole.
- Bake for 50 to 60 minutes, or until golden brown and set. Do not open the oven door until it looks done.
*If you don't have chives, add about 1 tablespoon of finely minced onion to the sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||7 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||1 g|