Salmon Soufflé 2

15.5 ounce can of pink or red salmon
1 medium onion, chopped
1 pint of sour cream
1 cup of corn flake crumbs
6 eggs, separated
2 tablespoons of butter
Salt and pepper to taste

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 soufflé dish with butter and preheat the oven to 375ºF. Fold the salmon mixture lightly into the egg whites, then place mixture into greased soufflé 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 soufflé. 

Salmon Soufflé 3

2 tablespoons of shallots or green onions, minced
3 tablespoons of butter
3 tablespoons of flour
Juice from canned salmon plus enough boiling milk to make 1 cup
1 tablespoon of tomato paste (for color)
1/2 teaspoon of oregano or marjoram
4 egg yolks
3/4 cup of canned salmon
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/2 cup of grated Swiss cheese
5 egg whites
Pinch of salt

Butter a 6 cup soufflé mold with 2 teaspoons butter and sprinkle with 1 tablespoon grated Swiss or Parmesan cheese. Preheat oven to 400ºF.  Measure out all the ingredients and have them ready. Cook shallots in butter for a moment in a 2 1/2 quart saucepan. Add the flour and cook 2 minutes. Off heat, beat in the boiling liquid with a whisk, then seasonings, tomato paste and herbs. Bring to a boil, stirring for 1 minute. Off heat, beat in the egg yolks one by one. Then beat in the salmon and all but 1 tablespoon of the cheese. Beat the egg whites and salt until stiff. Stir 1/4 of the whites into the soufflé mixture. Fold in the rest of the whites. Turn into prepared mold and sprinkle with the remaining cheese. Place in middle of oven and turn down to 375ºF. Bake for about 30 minutes.

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