Salmon Souffle – a delicious recipe with butter, flour, milk, eggs, salt, mustard. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 375F.
2
Melt the butter in a saucepan, stir in flour and blend with a wire whisk. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring with the whisk until thickened and smooth. Cool the mixture.
3
Beat in, one at a time, the 4 egg yolks. Season with salt, mustard and Worcestershire.
4
Flake the salmon and blend well into the white sauce and egg mixture.
5
Using a rotary beater or an electric mixer, beat the egg whites until they stand in peaks. Do not overbeat. Fold the whites gently into the salmon mixture with a rubber spatula or wooden spoon, being careful not to overblend.
6
Pour into a two-quart souffle dish, which may be greased or ungreased. Place in oven and bake 30 to 40 minutes. Serve with Hollandaise sauce, if desired.
421
kcal
Calories
28
g
Fat
13
g
Carbs
28
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons butter, 3 tablespoons flour, 1 cup milk, 4 eggs separated, 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.
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