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Tuesday, September 4, 2012

Salmon Souffle

My Rating: really like it.
                                               Salmon Souffle

This is a great way to use canned salmon, it is so light, it practically melts in your mouth. I found the recipe at Food.com, a while back. Adding just a hint of dill, tarragon, and Parmesan,  My husband went nuts over it.
It's really easy to make.

Ingredients:
3Tbl. butter
3Tbl. flour
1cup evaporated milk
1/2cup water
1cup crushed crackers
5eggs- separated
1small onion-minced
1/2tsp. lemon juice
1/4tsp. pepper
1/4tsp.salt
1tsp. parsley
2tsp. grated Parmesan cheese
1/8tsp. dill
1/8tsp. tarragon
14oz. can of salmon-drained,skin and bones removed, and crumbled

Preparation:
Preheat the oven to 350*
Spray a 2quart casserole or souffle dish with cooking spray.
Melt the butter in a saucepan, over a low flame.
Whisk in, the flour, milk and water.
Continue to cook, whisking constantly, until it thickens, slightly.
Allow to cool a bit. Whisk in the egg yolks. Set aside.
In a bowl combine, everything except the egg whites, stir in the milk mixture, from the sauce pan, set aside.
Beat the egg whites, until stiff peaks form. Gently, fold them into the salmon mixture. Spoon into the souffle pan.
Add 1inch of water to a roasting pan. set the souffle pan inside the roasting pan.
Baking time has varied a bit, every time I make this, anywhere from 1hour to 1hour 15minutes. Bake until the center is set. (Not jiggly) Serve Immediately.

Cook the butter, flour, milk and water, until thickened. Cool about 5 minutes. Whisk in the egg yolks. Set aside.

Combine everything except the egg whites, including the sauce from the pan. Set aside.

Beat the egg whites, until stiff peaks form. Gently fold them into the salmon mixture. Spoon it into the souffle dish.

Put about 1inch of water, in a roasting pan. Set the souffle dish inside, and bake until the center is no longer jiggly. I begin checking after about 50 minutes, in the oven.



 

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