This tasty salmon souffle makes an excellent dinner party dish or weekend lunch, and preparation is easier than you might think.
Even though the souffle contains only two eggs, it comes out quite light and airy. Just be sure to serve the casserole immediately before it deflates.
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup milk
- 2 egg yolks, beaten
- 2 tablespoons chopped fresh parsley
- 2 tablespoons snipped fresh chives*
- dash nutmeg
- 1/2 teaspoon salt
- dash pepper
- 1 can (16 ounces) salmon, flaked
- 2 egg whites, stiffly beaten**
- Heat the oven to 325° F. Lightly butter a 1 1/2-quart casserole.
- In a large saucepan, melt butter over low heat; stir in flour. Cook, stirring, for 2 minutes.
- Gradually add the milk to the flour and butter mixture, stirring constantly. Continue cooking, stirring, until the sauce has thickened.
- Add about 1/4 cup of the hot mixture to the beaten egg yolks, and then return the egg yolk mixture to the sauce, stirring quickly to blend.
- Add the parsley, chives, nutmeg, salt, and pepper. Stir in the flaked salmon.
- Gently fold the egg whites into the salmon mixture, and then transfer to the prepared casserole.
- Bake for 50 to 60 minutes, until golden brown and set. Do not open the oven door until it looks done.
*If you don't have chives, add about 1 tablespoon of finely minced onion to the sauce.
**For the lightest souffle, don't overbeat the egg whites. They should look glossy and firm, not dry.