1/2 c. mayonnaise
1/2 c. sour cream
1/2 tsp. dill
1 tsp. grated onion
1 tbsp. vinegar
1/2 tsp. tarragon
1/2 tsp. dry mustard
Dash salt
Butter sides and bottom of dish and coat with Parmesan cheese. Drain salmon into cup measure; add milk to 1 1/3 cup level. Mash salmon with fork. Separate eggs, whip yolks.
Melt butter. Add flour. Add liquid mixture. Slowly add this to yolks, a little at a time. Now add salmon. Beat whites until stiff; fold into sauce. Pour into dish and bake at 375 degrees for 35 minutes. Mix dill sauce ingredients. Serve with souffle. Serves 4.
