How to Make A Simple Salmon Souffle

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By billips
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With salad and some fresh fruit, a nice light souffle makes a delicious lunch.

Difficulty: Easy

Instructions

Step 1

Heat the oven to 375 degrees. Butter a two quart soufflé dish. Flake the salmon, making sure, if you use fresh salmon, that there are no small bones.
Step 2

Heat milk to boiling point. In a heavy saucepan melt the butter. Stir in the flour gradually. Whisk briskly as you add the hot milk. Continue whisking until the mixture is smooth and thickened. Remove from heat and allow to cool.
Step 3

Separate the eggs. Set aside the whites. When the butter-flour mixture is cool, beat in the egg yolks one at a time. Beat in the mustard, Worcestershire sauce and salt and pepper to taste.
Step 4

Blend the salmon into the sauce mix. Set aside. Beat the egg whites until they stand in stiff peaks. FOLD the egg whites into the salmon mix just until all is blended.
Step 5

Pour the mixture into the soufflé dish and bake for approximately 35 minutes. As the soufflé bakes, make the Hollandaise sauce as follows, if you wish to add it.
Step 6

In the top of a double boiler, over HOT NOT BOILING water, blend three egg yolks and 1 tablespoon of cold water. Using a whisk, beat until the mixture is light and fluffy. Add about 4 tablespoons of butter, one tablespoon at a time, beating continuously. NEVER allow the water below to boil. When that butter is thoroughly blended, add 4 more tablespoons of butter a tablespoon at a time, beating continuously. Beat in 1/2 teaspoon of salt and 1 teaspoon of lemon juice.
Step 7

Serve the hollandaise sauce with the salmon soufflé if you wish. Enjoy!