SALMON SOUFFLE'
Really nice souffle'! Betty Crocker recipe from the 50s. If you would like to change it to a cheese souffle', just eliminate the cheese, cayenne pepper and mustard. Just add 1 cup sharp cheddar cheese in the place of those ingredients.
Provided by Linda Kauppinen
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. In large saucepan, melt butter over low heat. Use wooden spoon to stir, not metal. Blend in flour, salt, pepper, mustard and cayenne pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to a boil, stirring constantly. Boil for at least 1 minute where you should have a nice velvety texture.
- 2. Stir into the hot white sauce you just created the 1 cup of flaked cooked salmon. Remove from heat, stir in 3 egg yolks, well beaten.
- 3. in a small bowl, beat until stiff, 3 egg whites and cream of tartar. Once nice and stiff, fold into the salmon mixture.
- 4. Pour into ungreased 1 1/2 quart baking dish. For High Hat Souffle', make a groove 1 inch from the edge. Set baking dish in a pan of hot water 1 inch deep. Bake at 350 degrees for 50 to 60 minutes until puffed and golden brown. Serve Immediately.
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Goma Saran
[email protected]I can't wait to try this recipe! It looks so easy and delicious.
Leticia Zambrano
[email protected]This recipe is a great way to use up leftover salmon. I added some chopped spinach and cheese to the batter and it was delicious!
Soraj Kumar
[email protected]I'm not sure if I did something wrong, but my souffle was really dry. Maybe I overcooked it?
SAD SPINEL
[email protected]This souffle was a bit too eggy for my taste. I think I would have preferred it with less eggs and more salmon.
Kian Sangeelee
[email protected]I've never made a souffle before, but this recipe made it seem easy. The souffle turned out perfect and my guests loved it!
M SHAH JHAN M SHAH JHAN
[email protected]This is one of the best souffle recipes I've ever tried. The instructions were clear and easy to follow, and the results were amazing.
Alfred Chaveria
[email protected]I'm not a fan of salmon, but I thought I'd give this recipe a try anyway. I was pleasantly surprised! The salmon flavor was subtle and the souffle was delicious.
Greyson Banks
[email protected]This souffle is the perfect brunch dish. It's light and fluffy, and the salmon adds a nice savory flavor.
Eshan isLam Akash
[email protected]I'm not sure what went wrong, but my souffle fell flat. Maybe I didn't whip the egg whites enough?
Ammad Stylo
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit with my family and friends.
Robb Smith
[email protected]My souffle didn't rise as much as I would have liked, but it still tasted great! I think I might have overmixed the batter.
Zvico Natasha
[email protected]This salmon souffle was a delightful surprise! I've never been a huge fan of souffle, but this recipe changed my mind. The salmon was cooked perfectly and the souffle was light and fluffy.