Salmon soufflé

Salmon soufflé

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
220g tinned salmon
milk
60g butter
35g plain flour
1/4 teaspoon dry mustard
salt
cayenne
6 eggs, separated
1 tablespoon parsley, chopped

Method

  1. Drain salmon, reserving liquid. Remove any bones and skin from fish and flake. Add enough milk to reserved liquid to make 250 ml.
  2. Melt butter in a saucepan and blend in flour, mustard, salt and cayenne. Gradually add milk mixture and cook over medium heat, stirring constantly, until it boils and thickens.
  3. Beat egg yolks until pale and thick. Stir a little of the hot sauce into yolks, then add to remaining sauce in pan. Remove from heat. Fold in salmon and parsley.
  4. Beat egg whites until they hold soft peaks. Stir 1 tablespoonful of egg whites into salmon mixture, then gently and quickly fold in remaining whites.
  5. Pour into a well-greased 1.5 litre soufflé dish. Bake in a preheated moderate oven (180°C) for 45 minutes or until firm. Serve immediately.
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