FISH: This is quite a spectacular dish to serve at dinner parties.

SALMON SOUFFLE:



1 cup cooked salmon or 1 x 7 oz. canned salmon, drained, skin and bones removed

3 tbsp. butter

3 tbsp. all purpose flour

1 cup hot milk

seasoning ingredients:

¼ tsp. mustard powder
2 tbsp. freshly chopped dill
1 tbsp. lemon juice
½ tsp. Worcestershire sauce
salt and freshly-ground pepper to taste

5 egg yolks

6 egg whites

dash of cayenne

¼ tsp. cream of tartar



Preheat oven to 375 degrees F., and grease an 8-cup soufflé dish.

In a heavy non-stick saucepan, melt butter over medium heat. Add flour and cook roux for 2-3 minutes, stirring constantly. Remove pan from heat and gradually whisk in hot milk, whisking to prevent lumps. Bring to a boil, stirring continuously and simmer 1-2 minutes.

Beat egg yolks together in a bowl and add a little of the hot sauce into it. Beat well; then add this mixture to the sauce in the pan together with the seasoning ingredients. Flake the salmon in a bowl; then add it into sauce together with the dill. Mix and blend everything together well. Transfer to a large bowl.

Beat egg whites with a pinch of salt and the cream of tartar until stiff but not dry. Fold egg whites gently into salmon mixture. Do not over fold. Pour mixture into prepared soufflé dish. Bake for 30-35 minutes, or until puffed and browned. Serve immediately