Salmon Souffle


1 cup canned, flaked salmon (1 – 7.5 ounce can)
Liquid drained from salmon, plus evaporated milk to make 3/4 cup
3 eggs, separated
1/4 teaspoon baking powder
3 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
Dash of pepper


Melt butter in a saucepan, add flour, salt, and pepper; and stir to blend well. Add milk and salmon liquid and cook until mixture is quite thick; stirring constantly to keep smooth. Add salmon and cool. Then add well-beaten egg yolks and baking powder and stir only until ingredients are combined. Fold in the stiffly beaten egg whites. Turn into a  well-greased baking dish. Bake in a slow oven (300-degrees) for 45 minutes. 

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