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Salmon Souffle

 

Ingredients

• 1 small can red salmon (100g)
• 2 eggs, separated
• 50g butter
• 1 tablespoon flour
• 1 large cup fresh breadcrumbs
• 1 tablespoon parsley (chopped finely)
• salt and pepper to taste
• 1 cup milk

 

Make a roux with the butter and flour, add milk and juice from salmon. Stir to thicken and simmer for 2 minutes. Remove from heat and add the two egg yolks, parsley, and the salmon meat chopped finely. Stir to combine.

 

Whip egg whites until stiff (with a little salt).

 

Grease an ovenproof dish and pour in the salmon mixture. Fold in breadcrumbs and egg yolks until no white blobs remain.

 

Bake in an over 375 degrees. F. for about 25 minutes.

 

 

This recipe has been generously contributed by www.fishingworks.com.  

 

 

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