1 1/2 c. canned salmon
1 tbsp. minced parsley
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
3 eggs, separated
1 1/2 c. med.-thick white sauce

WHITE SAUCE:

1 tbsp. flour
1 tbsp. butter
1 c. milk

Cook and stir until thickened.

Shred salmon and combine with parsley, lemon juice, salt, pepper and paprika. Combine the seasoned fish with the white sauce and egg yolks, well beaten. Beat egg whites until stiff and fold into the fish mixture. Turn into a greased baking dish and set in a pan of hot water. Bake at 350 degrees for approximately 45 minutes or until center of souffle is firm.