2 tbsp. shallots or green onions, minced
3 tbsp. butter
3 tbsp. flour
Juice from canned salmon plus enough boiling milk to make 1 c.
1 tbsp. tomato paste (for color)
1/2 tsp. oregano or marjoram
4 egg yolks
3/4 c. canned salmon
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. grated Swiss cheese
5 egg whites
Pinch of salt

Butter a 6 cup souffle mold with 2 teaspoons butter and sprinkle with 1 tablespoon grated Swiss or Parmesan cheese. Preheat oven to 400 degrees. Measure out all the ingredients and have them ready.

Cook shallots in butter for a moment in a 2 1/2 quart saucepan. Add the flour and cook 2 minutes. Off heat, beat in the boiling liquid with a whisk, then seasonings, tomato paste and herbs. Bring to a boil, stirring for 1 minute. Off heat, beat in the egg yolks one by one. Then beat in the salmon and all but 1 tablespoon of the cheese.

Beat the egg whites and salt until stiff. Stir 1/4 of the whites into the souffle mixture. Fold in the rest of the whites. Turn into prepared mold and sprinkle with the remaining cheese. Place in middle of oven and turn down to 375 degrees. Bake for about 30 minutes.