Salmon Souffle

Robbie M. Alford, Central Office

  • 4 Tbsp margarine
  • 4 Tbsp flour
  • 1 cup hot milk
  • 1 Tbsp grated onion
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup grated cheese
  • 7 3/4 oz can salmon or 6 oz tuna
  • 3 egg yolks, beaten
  • 3 egg whites, stiffly beaten

In saucepan, melt butter. Stir in flour and cook until butter-flour mixture is smooth and bubbly. Add milk all at once and stir vigorously over medium heat until sauce is smooth and thickened. Stir in onion, salt, pepper and cheese. Cook, stirring until cheese is melted. Add egg yolks and and stir over low heat for 3 minutes. Remove from heat; stir in salmon liquid and let cool slightly. Flake and stir in salmon. Generously butter 8 inch pie plate. Place in 400°F. oven until butter is sizzling. Fold egg whites into salmon mixture and pour into hot plate.

Bake in 400°F. oven for 10 to 15 minutes or until delicately brown.

Serve with green salad.

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