Butter
1/2 c. plus 3 tbsp. Swiss cheese, grated
3 tbsp. butter
2 tbsp. shallot or green onion, minced
3 tbsp. flour
3/4 c. canned red salmon, drained and shredded
Juice from salmon
Milk
1/2 tsp. salt
Dash pepper
1/2 tsp. oregano or marjoram
4 eggs, separated
Pinch salt

Preheat oven to 400 degrees. Butter a 6 cup souffle mold and sprinkle with 1 - 2 tablespoons grated cheese. Cook shallots in 3 tablespoons butter in saucepan for a moment. Add flour and cook 2 minutes. Remove from heat. In another pan, combine enough milk to the salmon juice to make 1 cup. Bring to a boil. Beat boiling liquid into flour mixture. Add seasonings, bring to boil, stirring for 1 minute. Remove from heat and beat in egg yolks one at a time. Beat in salmon and 1/2 cup grated cheese. Beat egg whites with pinch of salt until stiff. Stir 1/4 of whites into salmon mixture. Fold in rest of whites. Turn mixture into prepared mold. Sprinkle with remaining cheese. Set in middle level of oven. Turn heat down to 375 degrees. Bake 30 minutes.