SALMON SOUFFLE

Salmon Souffle image

My mother made this for years as I grew up and it was one of my favorites.

Provided by Kayrene Matye

Categories Fish

Time 1h

Number Of Ingredients 9

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Ingredients

1 can(s) 16 oz, size, canned salmon
2 eggs, separated
1/4 c finely chopped onion
2 Tbsp lemon juice
1 c cracker crumbs, saltines or butter cracker
1/4 c butter, melted
1 Tbsp flour
2 c milk
salt and pepper to taste

Steps:

1. Remove bones and any skin from salmon. Flake apart. Mix together with the onion, egg yolks, lemon juice, and cracker crumbs. Beath egg whites until stiff and then fold into the salmon mixture. Put into a casserols dish that has been lightly greased. Bake for 30 minutes in a 300º oven.
2. Mix the melted butter with flour. Add the milk and heat over medium heat until sauce thickens. Season to taste with salt and pepper. Serve over souffle .

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