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0.5 lb boiled salmon fillets (or 1 can pink salmon)
1 lb warm potato puree
0.25 cup milk
Salt, pepper, sweet red pepper on taste
Separate egg yolks and egg whites.
Blend fish fillets.
Cut the onions into small cubes.
Whip all ingredients but the egg whites together.
Grease sides and bottom of a soufflé oven-safe dish, and place the whipped mix into the dish.
Whip egg whites.