Salmon Souffle With Herbs

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/5/23
Salmon Souffle
Diana Rattray
Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 6 servings
Nutrition Facts (per serving)
193 Calories
10g Fat
4g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 193
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 138mg 46%
Sodium 538mg 23%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 21g
Vitamin C 2mg 12%
Calcium 276mg 21%
Iron 1mg 6%
Potassium 346mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 (16-ounce) can salmon, flaked

  • 2 large eggs

  • 2 tablespoons all-purpose flour

  • 2 tablespoons unsalted butter

  • 1 cup milk

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh chives

  • 1 dash ground nutmeg

  • 1/2 teaspoon salt

  • 1 dash freshly ground black pepper

Steps to Make It

  1. Heat the oven to 325 F.

  2. Lightly butter a 1 1/2-quart casserole.

  3. Drain the salmon and flake it lightly. Pick out any bits of skin and larger bones. Set aside.

  4. Separate the eggs; set the whites aside.

  5. Beat the egg yolks in a small bowl and set aside.

  6. Melt the butter in a large saucepan over low heat; stir in flour. Cook, stirring, for 2 minutes.

  7. Gradually add the milk to the flour and butter mixture, stirring constantly. Continue to cook until the sauce has thickened, stirring frequently.

  8. 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.

  9. Add the parsley, chives, nutmeg, salt, and pepper. Stir in the flaked salmon.

  10. Beat the egg whites to stiff peaks; don't overbeat. They should be glossy and firm and should not look dry.

  11. Gently fold the egg whites into the salmon mixture and then transfer the mixture to the prepared casserole.

  12. 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.

 

Recipe Tags: