Salmon Souffle

This recipe is an oldie, but a goodie. My mom made this for me as a kid. Just as I loved it then, I love it now. If you like salmon and you like souffles, you’ll love this. It tastes quite decadent.  I recommend serving it with a salad. Mine didn’t rise as much as I would have liked, but it still tasted great.

The book I got the recipe from is copyright 1974. However, there is a more recent edition. Here’s a link to Feed Me I’m Yours. It’s still sold on Amazon. Feed Me I'm Yours

It’s a souffle. So, you need to be carful with the egg whites. Fold them into the salmon mixture very carefully. This recipe serves four. Each serving is around 400 calories.

Grade: A-

Salmon Souffle

  • 1 16 ounce can of salmon
  • 1 7 3/4 ounce can of evaporated milk
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1/4 tsp salt
  • 1/2 tsp dry mustard powder
  • 4 eggs, separated

Preheat oven to 350 F.

Drain salmon liquid into a measuring cup. Add enough evaporated milk to make 1 cup. Put the salmon solids into and bowl and flake the salmon with a fork. Grind up any bones using the fork. In a sauce pan, melt the butter and then add the flour, salt, and mustard. Blend well. Slowly add the evaporated milk and stir constantly. Cook until thickened and smooth. Remove pan from heat and beat in egg yolks and salmon. Cool in salmon mixture in the refrigerator.

In a perfectly dry bowl (any water droplets in the bowl will prevent the egg whites from stiffening), beat egg whites until stiff. Fold egg whites into the cooled salmon mixture carefully. Pour the mixture into a buttered casserole dish. Bake for 45-50 minutes.

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