|My Rating: really like it.|
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.
1cup evaporated milk
1cup crushed crackers
1/2tsp. lemon juice
2tsp. grated Parmesan cheese
14oz. can of salmon-drained,skin and bones removed, and crumbled
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.