Salmon Souffle

Behold, the majesty, the grandeur of the best salmon souffle ever! Yes!

I made a salmon souffle and it was awesome! My first time-- I love Bumblebee Alaskan Pink Salmon! Its so good! So yummy. So wonderful.

Sigh. What could be better?

Here is the recipe. Its light. Its fluffy. Its amazing. I split the recipe in half and ate the whole thing. My stomach is still dreaming about it. Try the recipe, you won't regret it!

Salmon Souffle
2 tablespoons flour
2 tablespoons butter
1 cup milk
2 egg yolks, beaten
2 tablespoons chopped fresh parsley
1 tablespoon minced onion [I used more onions -- like a full onion]
dash nutmeg
1/2 teaspoon salt
dash pepper
1 can (16 ounces) salmon, flaked [I used less salmon]
2 egg whites, stiffly beaten [Save this for after you've prepared the mixture, otherwise the egg whites will go flat while you're fussing about on the stove]

In a large saucepan, melt butter over low heat; stir in flour. [Keep the heat on low, or something will burn.] Gradually stir in milk. Continue cooking, stirring constantly, until thick. [This sort of takes awhile, so be patient. I was thinking to myself, its never going to get thick!!] Add a little of the hot mixture to the beaten egg yolks, then return the egg yolk mixture to the sauce, stirring quickly to blend. Add parsley, onion, nutmeg, salt, and pepper. [Make sure you have these all measured out beforehand.. trying to stir a hot egggy thing while trying to fumble with spices is not fun!] Stir in the flaked salmon. Fold in egg whites then pour into a lightly buttered 1 1/2-quart casserole. Bake at 325° for 55 to 65 minutes, until golden and set.

Salmon Souffle serves 6. [Or 2 in my case]

Courtesy of About.com