Dinner tonight: Salmon Souffle

S

Swift Silent Deadly

New member
Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon. It's
all done using the microwave. That makes it much easier.

Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven to
425F.

1 cup milk, heated to near simmer in microwave. I use pyrex 1 quart measure,
as it has external handle. Add 3 TB of roux as prepared above[3/4 of
recipe]. Heat and mix. It will be very thick. Off heat add four egg yolks,
6-8 oz cooked salmon from last night's dinner and gently mix. Beat 6 egg
whites to maximum in egg bowl, with cream of tarter added if you don't have
a copper egg bowl.

Very gently fold beaten whites and white sauce together while sprinkling 3/4
cup swiss grated cheese in as you do this. Add to souffle pan. I use a
souffle bowl large enough so the souffle rises to just over the top of the
bowl. None of that aluminum foil stuff. Put into oven and immediately turn
down temp. to 375F. Don't open oven door for 20 minutes to check. Remove and
serve when lightly brown. You have to play a bit with roasting time. You
don't want it too dry or too thin.

A favorite main course. A baguette for starch works well.

Kent
 
On Sat, 26 Mar 2011 16:17:33 -0500, "Storrmmee"
wrote:


I think you're in a bad mood. It's a souffle. That's the way to make
a souffle and it sounded good to me.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Chemo the Clown" wrote in message
news:[email protected]...
On Mar 26, 2:07 pm, "Kent" wrote:

I thought it was all done using the microwave!
Sorry for the slight intercourseup on my part. Of course you have to bake
the final composed product in a conventional ovcn. I was making the sauce in
the microwave. It's somewhat easier than doing it on top of the stove. As
well, as you might think, you can make a bechamel or mornay sauce in the
microwave.

Kent


..
 
On Sun, 27 Mar 2011 10:54:23 -0700, "Kent"
wrote:



My ex used to prepare a wonderful salmon loaf from canned salmon,
cottage cheese, eggs, and matzo meal... that was about the only thing
she did well culinarilly. I don't have that recipe nor do I know
where she found it, but it was really good... she made it in a big
steel loaf pan in a conventional oven. It was good cold too.
 
On Sun, 27 Mar 2011 12:09:10 -0700 (PDT), Kalmia
wrote:


Hah! We haven't spoken in some 35 years. I don't have her phone
number and if I did it's way too late and she'd probably call the
police... and for all I know the wicked witch passed on. heheheh
 
On Sat, 26 Mar 2011 17:55:15 -0500, "Storrmmee"
wrote:


I have eaten salmon souffle and it's pretty good.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 26, 4:07?pm, "Kent" wrote:

Copper bowls are used for egg whites in order to increase volume; I
don't think the copper bowl has anything to do with whether or not the
egg whites keep their shape, which is the purpose of adding cream of
tarter to batters.

Also, cheese and salmon don't go together in my world - I just
wouldn't use any cheese on this dish.

I periodically make a "supper" quiche/souffle type dish using salmon -
it's really salmon loaf in disguise - but there isn't any cheese in
it, either, and leftovers can be used in cold sandwiches. It's really
good in sandwiches. It's just salmon, egg, milk, fine bread crumbs,
diced onion, celery and/or bell pepper, salt & pepper - bake as a
single-crust "pie," or just bake in a loaf pan without any crust.

N.
 
"Nancy2" wrote in message
news:4f96cba5-14fc-408e-8a11-79894a7e7d74@k10g2000prh.googlegroups.com...
On Mar 26, 4:07 pm, "Kent" wrote:

Copper bowls are used for egg whites in order to increase volume; I
don't think the copper bowl has anything to do with whether or not the
egg whites keep their shape, which is the purpose of adding cream of
tarter to batters.

Also, cheese and salmon don't go together in my world - I just
wouldn't use any cheese on this dish.

I periodically make a "supper" quiche/souffle type dish using salmon -
it's really salmon loaf in disguise - but there isn't any cheese in
it, either, and leftovers can be used in cold sandwiches. It's really
good in sandwiches. It's just salmon, egg, milk, fine bread crumbs,
diced onion, celery and/or bell pepper, salt & pepper - bake as a
single-crust "pie," or just bake in a loaf pan without any crust.

N.
All "main course" souffles need cheese. The cheese in my salmon souffle
didn't compete for taste a bit.

Kent
 
"Bob Terwilliger" wrote in message
news:[email protected]...
Main course souffles need cheese. Read Julia. Without cheese there aren't
enough calories to serve as a main course. There's not enough substance to
the dish. Almost all cookbook authors that actually cook would agree with
that.

Kent
 
In article , "Kent"
wrote:


How many vegan cookbook authors who actually cook, do you think would
agree with you? I'll guess zero.

Since I'm not vegan and love cheese, I would like cheese in my souffle,
please. :-)

I've never liked the "mains" and "sides" division. I often make a meal
out of sides, and prefer that.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Sat, 02 Apr 2011 12:20:32 -0700, Dan Abel wrote:


I think you're in the norm. I'm one of the few and maybe the only
person here who makes a side out of what others consider a main
dish... like macaroni & cheese, souffle.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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