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salmon souffle from The Jewish Kitchen
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Salmon Souffle

A souffle is a pretty thing to look at. It puffs up way above the brim of the souffle dish that it is cooked in. The mashed potatoes is a surprise filling and the green peppers and pimentos enhances the taste of the salmon.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings

Ingredients

  • 1 10 ounce package of frozen peas cooked and drained
  • 1/4 cup green pepper, seeded and diced
  • 2 tbsp. pimentos, chopped
  • 1 16.ounce can of Salmon cleaned, drained and flaked
  • 1/2 cup mayonnaise
  • 2 cups hot mashed potatoes boiled and mashed with a potato masher or fork
  • 4 eggs, separated reserve the whites

Instructions

  1. Preheat oven to 350 degrees. Grease a 2 quart casserole baking dish or a 2-2 1/2 quart souffle round bowl. Set aside.
  2. Mix together the peas, green pepper, pimento, salmon and mayonnaise Fold the mayonnaise mixture into the hot potatoes.
  3. Add the egg yolks to the mixture, one at a time. Combine. Set aside.
  4. With an electric mixer on high speed, beat egg whites so that they become stiff. Fold the egg whites gently into the mixture. Pour into the baking dish and bake for 1 hour. Do not open oven. This could cause the souffle not to rise.
  5. Remove from oven. The souffle will deflate a little and this is normal. Serve hot.