Salmon Soufflé

A great way to use leftover cooked fresh salmon (canned maybe used as well). I've tried may recipes, this one (slightly adjusted) is great.

4 Servings

3 Tbsp Butter
10 oz cooked fresh salmon of 12 0z canned salmon, drained
3/8 cup cream
1/4 cup flour
1 1/4 milk
1/2 cup Gruyere cheese, finely grated
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp Tabasco sauce
4 egg yolks
5 egg whites

Preheat oven to 375'F. Using 1 Tbsp of butter, grease a 1 1/2 quart soufflé dish. Set aside.

Puree the salmon with the cream in a blender. Set aside.

In a medium-sized sauce pan, melt the remaining butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly, return the pan to moderately low heat and cook the sauce, stirring constantly with the spoon, until it is thick and smooth. Remove the pan from the heat and add the salmon puree, the cheese, salt, black pepper and Tabasco sauce. Set the mixture aside to cool to lukewarm, and then beat in the egg yolks, one at a time.

In a large mixing bowl, beat the egg whites with a rotary beater until they form stiff peaks. With a metal spoon, carefully fold the beaten egg whites into the mixture.

Spoon the mixture into the prepared soufflé dish.

Place the dish in the centre of the oven and bake for 25 - 30 minutes or until the soufflé has risen and is golden brown, and a skewer inserted into the center comes out clean.

Remove the soufflé from the oven and serve immediately.

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