6 Reviews of Salmon Souffle

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.

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.

From: erinn in tbay

On Apr 5, 2004

AWESOME! Really good and fast!

From: Alexandra in Winnipeg, Canada

On Apr 6, 2004

Quick and simple to make. A great dish for a family on the go!

From: Glinda Shipley

On Aug 23, 2004

This was so easy and my family loved it!

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.