An everyday soufflé.

20 Mar

The Pandemic had us all scrambling to stock freezers and cupboards with food “just in case.” Quite sure that’s going to be my modus operandi going forward! In addition to packages of chicken breasts, steaks and other meats piled high in my freezer, my pantry is packed with canned tomatoes, beans, evaporated milk, chicken broth, tuna and salmon.

Canned salmon is one of those staples that can help you pull together a meal in very little time. I’ve made my share of salmon patties and salmon loaves but never a salmon soufflé. I found a recipe for this culinary newbie (at least for me) in Feed Me I’m Yours by Vicki Lansky (1977). I shared a recipe from one of Vicki’s later books in an earlier blog post. This particular book was her first, written by her and five other mothers, all members of the Childbirth Education Association of Minneapolis-St. Paul, a non-profit organization that prepares couples for childbirth. While baby and child-oriented, the recipes are great and the soufflé is delicious! The evaporated milk (another pantry staple) gives it a sweetness that kids like – but trust me this soufflé, served with a big salad was perfect for a Meatless Monday dinner for the grown-ups!

Salmon Soufflé

1 can (16 ounce) salmon

1 can (7 ¾ ounce) evaporated milk

2 tablespoons butter

3 tablespoons flour

¼ teaspoon salt

½ teaspoon dry mustard

4 eggs, separated

1 teaspoon Worcestershire (optional)

Drain salmon liquid into 8-ounce measure cup and add enough milk to make one cup. Pick over and flake salmon. In a saucepan, melt butter and blend in flour and salt and dry mustard. Gradually add milk and cook, stirring until thickened. Remove from heat, stir in beaten egg yolks, Worcestershire and salmon; cool. Beat egg whites until stiff and fold into mixture. Pour into buttered 2-quart soufflé or casserole dish and bake at 350 degrees for 45-50 minutes. Dust with paprika.

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