Salmon Souffle
Ingredients
15.5 oz. can pink or red salmon
1 med. onion, chopped
1 pt. sour cream
1 C. corn flake crumbs
6 eggs, separated
2 Tbsp. butter
Salt and pepper to taste
Cooking Instructions
Separate egg yolks from whites, place egg whites in a large bowl. In a food processor, puree salmon with egg yolks and onion until smooth. Then add sour cream and corn flake crumbs, salt and pepper to the mixture and puree for 4 additional minutes. In large bowl, whip the egg whites until they have stiff peaks. Grease a large souffle dish with butter and preheat the oven to 375 degrees. Fold the salmon mixture lightly into the egg whites, then place mixture into greased souffle dish. Bake for 60-75 minutes. You’ll know when it is ready when a knife or pick comes out dry from the center of the souffle. Remember to be careful and not shake the souffle because it may fall. This is great hot or cold for lunch, dinner or Sunday brunch. Complement this with a spinach salad or orange walnut vinaigrette salad.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)