Norwegian Salmon Souffle
Source of Recipe
My Mom - Myrtle Burke
Recipe Introduction
You might be able to substitute some of the whole eggs with egg whites.
List of Ingredients
- 1 can red or pink salmon (I prefer red) - 1c. total
- 2 T. butter
- 1 T flour
- 1 c. milk
- dash of pepper
- 1 to 2 t. chopped chives
- 1/4 c. green pepper, chopped
- 1 - 2 T. green onions, chopped
- 2 - 4 T. chopped celery
- 3 eggs, separated
- 2 t. fresh lemon juice
Instructions
- Remove the skin and bones from the canned, drained salmon. Smash the salmon with a fork.
- Make a roue by melting the butter over low heat. Add flour and blend together. Cook for about 5 minutes over low heat. My aunt, Gladys Curran, who was a biochemist told me you need to cook flour about 5 minutes in order to prevent the raw flour from causing illness.
- Now add the milk gradually and stir until it is slightly thickened.
- Add the salmon, chives, pepper and the vegetables. You don't have to add all the vegetables but I especially like celery and green pepper. Stir until mixed together and remove from the heat.
- Cool the mixture to lukewarm.
- Beat the yolks. Add yolks and lemon to the salmon. Make sure the salmon has cooled down so the eggs don't start to cook yet.
- Prepare the pan by greasing it well on the bottom and sides. Preheat the oven to 350 degrees.
- The final step is to lightly fold in stiffly beaten egg whites. Try to do this lightly so your souffle will be light and fluffy.
- Bake for 30-45 minutes - more or less, depending on the pan. I usually use a loaf pan.
- Makes 6 servings.
- Hint: To test for doneness, insert a sharp knife in the center. If it comes out clean, the souffle is done.
- Serve at once.
Final Comments
This recipe is more of a salmon loaf than a souffle but I like it better than both of them. You could saute the green pepper beforehand, if you want. Watch the top to make sure it doesn't dry out while baking. You could cover it with foil during baking if it starts to dry out.
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