This recipe for salmon souffle is another one of my husband’s favorites. It kind of reminds me of quiche, except with salmon instead of breakfast meat. It is really easy to make, and it a little different than most dinners. If you like salmon, you’ll probably like this.
Small warning – when you open the can of salmon, there will probably be bones. Make sure you get those out before you put it in this dish.
2 tablespoons melted margarine
2 tablespoons enriched flour
1 cup milk
2 well-beaten egg yolks
1/2 teaspoon salt
1/4 teaspoon nutmeg
dash of pepper
1 pound of canned salmon, flaked
2 stiff beaten egg whites
- 2 tablespoons melted margarine
- 2 tablespoons enriched flour
- 1 cup milk
- 2 well-beaten egg yolks
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- dash of pepper
- 1 pound of canned salmon, flaked
- 2 stiff beaten egg whites
- Turn on the oven to 325
- grease a square casserole dish
- mix butter, flour, and milk together. Separate egg whites from your egg yolks.
- Add a small amount of the sauce to the egg yolks. Mix. Stir in the remaining sauce.
- Add salt, nutmeg, pepper, and salmon.
- Fold in the whites
- Bake in oven uncovered for 45 minutes
- Garnish with lemon if desired