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Nutrition Facts
Serving Size 1 (159g) Recipe makes 4 servings
Calories 241
Calories from Fat 145		(60%)
Amount Per Serving		%DV
	Total Fat 16.1g	24%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 212mg		70%
Sodium 753mg		31%
Potassium 288mg		8%
Total Carbohydrate 7.6g		2%
	Dietary Fiber 0.2g	0%
	Sugars 0.3g
Protein 15.9g		31%
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Salmon Souffle

Recipe #65362 | 40 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: redplaid huf
Jun 23, 2003

This is an old stand-by in our house. It is so simple to make and everyone loves it. The glorious end result makes you look like a cooking star. I found the recipe years ago in my SIL's Harrowsmith cookbook.

SERVES 4 -6 (change servings and units)

Ingredients

3 tablespoons butter
3 tablespoons flour
1 cup milk
1 teaspoon salt
pepper (to taste)
1 (6 ounce) can salmon, flaked and bones crushed
3 eggs, separated

Directions

1
Melt butter in small sauce pan.
2
Add flour, milk, salt and pepper.
3
Boil until thick and then remove from heat.
4
Add salmon and slighty beaten egg yokes.
5
Beat egg whites until stiff and fold in.
6
Pour into greased souffle dish or other deep baking dish.
7
Bake at 350 for 20-25 minutes or until golden brown.

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Featured Reviews for This Recipe

From: *Kathy*

On Mar 9, 2006

Excellent souffle! I made the full recipe since it was my first time. However, I'm the only person in our household who eats salmon, so I'll try Nose's recommendation of scaling it back to 1.3 servings. I enjoyed the recipe as listed, but will add dill or chives next time for variety.

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From: Glinda Shipley

On Aug 23, 2004

This was so easy and my family loved it!

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From: Ken Wood

On Feb 18, 2005

This was an excellent supper for a cold February Friday night in Lent. Accompany with creamed peas, glazed carrots, and homemade oatmeal bread and you have the perfect comfort food supper. I added about 1/4 tsp of cayenne to the base white sauce of the souffle just to pep it up a bit. I think you could easily add a little dill or parsley, too.

4 people found this review helpful

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From: Nose

On Nov 15, 2004

Wow. Fluffy, creamy, and satisfying. I scaled it to 1.3 servings to get the proportions for one egg, and cooked it in a 1.5 cup dish in my toaster oven, which still took 20 minutes. I think I will change two things when making this recipe again. First of all, souffle recipes generally call for flouring the dish, which gives you a little bit of a soft crust on the sides that I missed. Also, I think I will add a bit of minced parsley or grated onion along with the salmon in the future. I am still giving 5 stars, though, because these are personal preferences.

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