Salmon Souffle

Ingredients

  • 1/4 pound of cook fresh salmon, flaked
  • 1/2 cup clam juice
  • 1/2 cup milk
  • 3 tbs butter
  • 2 tbs chopped scallions
  • 3 tbs flour
  • dash of kosher salt and fresh cracked black pepper
  • 1 tbs tomato paste
  • 1/2 tsp oregano
  • 4 egg yolks
  • 1/2 cup grated Swiss cheese
  • 5 egg whites
Absolutely delicious and a stunning way to serve salmon.

  • Mix clam juice and milk in a sauce pan and bring to a boil.
  • In a separate sauce pan, saute the scallions in butter.
  • Add flour and cook for 2 minutes.
  • Gradually beat in the ilk mixture, salt, pepper, tomato paste and oregano.
  • Bring to a boil and cook for 1 minute, stirring constantly.
  • Remove from heat.
  • Beat in egg yolks 1 at a time.
  • Mix in salmon and all but 1 tbs of grated cheese.
  • Beat egg whites until stiff.
  • Stir 1/4 of egg whites into the salmon mixture.
  • Fold in the remaining egg whites.
  • Turn mixture into a buttered 6 cup souffle’ mold and sprinkle with remaining cheese. Fill mold only 3/4 full.
  • Place souffle’ in the middle of a preheated 400 degree oven.
  • Immediately reduce oven temperature to 375 degrees and bake for 30 minutes.
  • Serve at once.

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