Salmon Souffle

Photo: flickr user biskuit

Ingredients

3 tablespoons butter

3 tablespoons flour

1 cup milk

4 eggs, separated

salt, dry mustard and Worcestershire sauce to taste

1 cup fresh cooked salmon, or 1 small can salmon, drained

Hollandaise sauce (optional)

Preparation

Preheat oven to 375F.

Melt the butter in a saucepan, stir in flour and blend with a wire whisk. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring with the whisk until thickened and smooth. Cool the mixture.

Beat in, one at a time, the 4 egg yolks. Season with salt, mustard and Worcestershire.

Flake the salmon and blend well into the white sauce and egg mixture.

Using a rotary beater or an electric mixer, beat the egg whites until they stand in peaks. Do not overbeat. Fold the whites gently into the salmon mixture with a rubber spatula or wooden spoon, being careful not to overblend.

Pour into a two-quart souffle dish, which may be greased or ungreased. Place in oven and bake 30 to 40 minutes. Serve with Hollandaise sauce, if desired.