Salmon Soufflé

I think this recipe may have come from an old Better Homes & Gardens cookbook. I remember making this recipe in college in the late ’60s. I served it recently to my bridge group, and it was just as good as I remembered it!

ingredients

2 tablespoons melted butter
2 tablespoons flour
1 cup milk
2 egg yolks, well beaten
1/2 teaspoon salt
1/4 teaspoon nutmeg
Dash pepper
1 1-pound can salmon, drained and flaked
2 egg whites, stiff beaten

directions

1
Make white sauce of butter, flour, milk. Add small amount of sauce to egg yolks; stir back into remaining sauce. Add salt, pepper, nutmeg, and salmon. Fold in whites.
2
Bake in greased casserole dish at 325 degrees for 45 minutes. Garnish with lemon.

notes

This is the house in Boulder, CO that Louise, Joanie, and I rented during our junior and senior years of college. I have fond memories of our learning to cook, including pulling taffy and making apple pie w/apples from the trees in front of Regent Hall.

Source: Jill Sevier