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| SALMON SOUFFLE WITH DILL SAUCE | |
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1 (15 oz.) can salmon Milk (see below) 6 eggs, separated 4 tbsp. butter 4 tbsp. flour SAUCE: 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. | |
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recipe reviews #57545
Mothers Helper (Kansas) says:
This dish is delicious and I highly recommend checking it out. My only issue with this is that the directions are a little confusing. Do not add egg whites to dill sauce and bake unless you want a salmon meringue pie. Should read fold egg whites to salmon mixture then bake. Experience is required. Difficulty level 3 1/2 on scale of 1 to 5.
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