Salmon Souffle Recipe

How to make it

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• Preheat oven to 375 F to begin with.
• I would suggest you read all the directions and have everything ready before you start. Souffles sound tedious but if you follow a few simple rules they are not:)
• TIP* I preheat my oven to 25 degrees higher than the suggested baking temperature. Then I drop to the suggested temp as I put the souffle in the oven. It helps the crust puff at the beginning and gives the batter on the inside something to climb. I will remind you again to drop it to 350 F after all the other directions.
• On medium heat in a medium size to a larger sized pot melt butter, whisk in flour, milk, salt, pepper. Whisk until thick. Pay attention this won't take very long! Remove from heat and set aside.
• Add salmon and slightly beaten egg yolks, salt and pepper and mix in well. (You can add dill weed or parsley at this point).
• In a very clean glass bowl beat egg whites until very stiff with only just soft peaks on the top. Greasy spoons, bowls or whisk stop egg whites from rising sufficiently which can make the souffle collapse. I don't mean to scare you it is just a precaution:)
• Fold egg whites into the salmon mixture gently with a spatula.* Always fold a quarter of your whites into your base salmon mixture first to loosen it up, before you go folding in the rest of the whites otherwise it will deflate your whites. No need to fold until everything is perfectly combined. Streaks are okay. Just make sure there are not big lumps of base that have not been folded in.
• Butter the inside of the souffle or deep baking dish (sometimes I use different sized dishes and keep a closer eye on the baking time) with room temperature butter. I use a paper towel for this as it is an easier clean up. Pour into butter souffle dish or deep baking dish. Don't fool around with it too much:)
• Place in oven on middle rack close the door and drop temperature to 350 F for 35 to 45 minutes or longer until golden brown. Don't peek keep the oven door closed it could fall like a cake. Wait until at least 35 minutes.
• Prick with a Bamboo BBQ skewer or even a piece of dry spaghetti when it comes out clean it is done.
• Cut into pie like wedges and serve immediately. Enjoy!
• Any leftovers should be refrigerated and can easily be heated up the next day.
• Maybe now you won't be afraid if you were to make a souffle:)