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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is a family favorite taken from my mother's personal handwritten cook book that she began writing around 1915, while still a high school student. More flavorful and less egg than most salmon souffle recipes. Enjoy!!! Ingredients:
1 tablespoon butter, melted |
1 tablespoon flour |
1 cup milk |
1 (14 3/4 ounce) can salmon (red or pink) |
1/4 cup breadcrumbs |
1 egg, separated |
1 onion, diced |
celery salt |
paprika |
1 tablespoon lemon juice or 1 tablespoon vinegar |
Directions:
1. stir flour into melted butter forming a roux.
2. add milk, bread crumbs, onion, egg yolk, lemonjuice[ vinegar], celery salt and paprika.
3. add cleaned and de-boned salmon.
4. add beaten egg white.
5. pour into buttered 1 quart dish.
6. bake in 350F oven, 45 minutes.
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