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1
Preheat oven to 350 degrees.
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2
Butter and dust with bread crumbs a 1-quart souffle dish or 4 (8-ounce) ramekins.
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3
Coarsely chop smoked salmon and put aside, or if using canned salmon, thoroughly drain the salmon.
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4
In a bowl, clean bones and skin from salmon.
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5
Break it into fine pieces with a fork.
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6
Set aside.
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7
Place all remaining ingredients in a blender container.
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8
Cover and blend at medium speed for about 30 seconds.
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9
Blend at high speed for another 10 to15 seconds.
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10
Stir the egg mixture into the bowl with the salmon.
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11
Pour the mixture into the prepared souffle dish or spoon the mixture into the prepared ramekins including an equal amount of salmon pieces in each.
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12
Bake for 45 minutes to 50 minutes on a cookie sheet, until puffy and delicately browned.
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13
Don't open oven door for at least 30 minutes.
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14
Serve immediately.
