Salmon Souffle Recipe

Name: Salmon Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 oz.) can salmon, tuna or red snapper; 3 Tbsp. flour; 1 pkg. Butter Buds; 1 c. nonfat milk; 1/2 c. egg substitute; 1/2 tsp. dry mustard; 1 tsp. dried tarragon; 1/4 c. finely chopped celery; 5 egg whites; 1/2 tsp. cream of tartar; 1/2 tsp. chopped fresh parsley

Servings: persons

1 (6 oz.) can salmon, tuna or red snapper
3 Tbsp. flour
1 pkg. Butter Buds
1 c. nonfat milk
1/2 c. egg substitute
1/2 tsp. dry mustard
1 tsp. dried tarragon
1/4 c. finely chopped celery
5 egg whites
1/2 tsp. cream of tartar
1/2 tsp. chopped fresh parsley

1
Preheat oven to 400u00b0.
2
Spray 6-cup souffle dish, or deep dish with vegetable cooking spray.
3
Remove all skin and bones from fish in a saucepan.
4
Combine flour, Butter Buds and milk, stirring constantly, until thickened.
5
Remove from heat; beat in egg substitute, mustard, tarragon and celery.
6
Add fish.
7
In a large bowl, beat egg whites and cream of tartar until stiff.
8
Gently fold in fish mixture; pour into prepared dish.
9
Bake 35 to 40 minutes.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (6 oz.) can salmon, tuna or red snapper, 3 Tbsp. flour, 1 pkg. Butter Buds, 1 c. nonfat milk, and more.

Yes, Salmon Souffle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Souffle

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