INGREDIENTS

INSTRUCTIONS

Preheat oven to 375F. and butter and flour a 2-quart souffle dish, knocking
out excess flour.
In a large saucepan cook onions in butter over moderate heat, stirring,
until softened. Add salmon and cook, stirring, 5 minutes. Stir in flour and
cook over moderately low heat, stirring, about 2 minutes.
In a small saucepan heat milk to a bare simmer and add gradually to salmon
mixture, stirring constantly. Boil salmon mixture, stirring constantly,
until thickened, about 2 minutes. Remove pan from heat and whisk in egg
yolks, dill, and Parmesan. Transfer salmon mixture to a large bowl.
In another large bowl with an electric mixer beat egg whites with a pinch
salt until they just hold stiff peaks. Stir one fourth whites into salmon
mixture to lighten and fold in remaining whites gently but thoroughly. Pour
mixture into prepared dish and put in middle of oven.
Reduce oven temperature to 350F. and bake souffle 50 minutes, or until
puffed and golden and a tester comes out clean. Serve immediately.
Serves 6 to 8.
Gourmet November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Some people look down on others because they don’t look UP to God.”