Salmon Souffle With Herbs
A light and fluffy herbed salmon souffle is a simple dish that requires only two eggs.
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Instructions
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Preheat the oven to 325 F and lightly butter a 1 1/2-quart casserole.
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Drain and lightly flake the salmon, removing any skin or large bones.
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Separate the eggs, setting whites aside; beat yolks and set aside.
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Melt butter in a large saucepan over low heat, stir in flour, and cook for 2 minutes.
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Gradually add milk to the butter-flour mixture, stirring constantly until the sauce thickens.
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Blend 1/4 cup of the hot sauce with the beaten egg yolks, then quickly stir this mixture back into the main sauce.
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Stir in parsley, chives, nutmeg, salt, pepper, and the flaked salmon.
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Beat egg whites to stiff, glossy peaks.
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Gently fold the beaten egg whites into the salmon mixture, then transfer to the prepared casserole.
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Bake for 50 to 60 minutes, or until golden brown and set.