Salmon Souffle
Ingredients:
1 1/2 tbsp. butter
1 1/2 tbsp. flour
1/2 tbsp. Maizena or other corn starch
1 pint boiling milk
1 generous pound of cold cooked salmon, boned
4 eggs (2 yolks, 4 whites)
Pinch of chives
Pinch of ground paprika
Salt
To Serve 4:
Melt 2 tablespoons of butter in a small saucepan, stir in the flour and the corn flour, and mix well over the fire. Pull the saucepan aside
and pour in the boiling milk, stir until it is smooth, bring it to boil and add the finely chopped salmon, the chives, and the paprika.
Mix in the egg yolks and at last the beaten egg whites a little at a time with a wooden spatula.
Butter 4 individual souffle moulds with the rest of the butter, pour in the salmon mixture up to 4/5 of the mould and bake
in the lowest part of a preheated over (350 degrees F) for about 20 minutes. Serve quickly with white butter or melted butter.
Simple and exquisite!