Salmon Soufflé

Drain salmon into a 1-cup measuring cup and add enough milk to make 1 cup. In a saucepan, melt butter; blend in flour and salt, cayenne, and dry mustard. Cook over low heat, stirring, until smooth and bubbly. Gradually add milk mixture and cook, stirring, until thickened. Remove from heat and quickly stir in beaten egg yolks, Worcestershire sauce, and flaked salmon. Let mixture cool.

Beat egg whites until stiff but not dry; fold into salmon mixture. Pour mixture into a buttered 2-quart soufflé dish or casserole. Bake at 350° for 45 to 50 minutes.
Salmon souffle serves 4.

Salmon Recipes
Salmon Loaf Recipe
Salmon Loaf II
Janet's Salmon Loaf Recipe
Broiled Salmon
Herb Baked Salmon
Salmon Croquettes
Salmon Patties
Salmon Party Log
Grilled Whole Salmon
Crockpot Salmon and Potato Casserole
Overnight Salmon Casserole
Salmon Potato Strata
Grilled Salmon with Lemon and Dill
Dill Sauce for Salmon Patties or Fish
Cheater Smoked Salmon Pate
Salmon Soup
Salmon Divan
Salmon and Spaghetti Bake
Salmon Newburg
Creamy Pasta with Salmon
Salmon Fritters
Janet's Salmon Patties

Salmon Recipes Index
Fish Recipes Index
Seafood Recipes Index
Shrimp Recipes Index
Main Dish Casseroles

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter