Gibeau Smoked Salmon Soufflé
Savory soufflés are a treat. The smoked salmon in the supermarkets around Gibeau is good. (Look for the kinds that come in vacuum packs, rather than cans.) This makes a great lunch with a simple green salad, or a wonderful dinner entrée followed by a platter of cold roast meat and vegetables. (Serves 6 to 8)
- 2 small onions, chopped fine (about 1 ½ Cups)
- 3/4 stick (6 tablespoons) unsalted butter
- 1/2 lb. smoked salmon, flaked (about 1 ½ Cups)
- 6 TBS all-purpose flour
- 2 Cups milk
- 8 large eggs, separated
- 3 TBS finely chopped fresh dill
- ½ Cup grated Parmesan cheese
Preheat oven to 375°F.
- Butter and flour a 2-quart soufflé dish, tapping out the excess flour.
- In a large saucepan cook onions in butter over moderate heat, stirring, until softened. Add salmon and cook, stirring, 5 minutes. Stir in flour and cook over moderately low heat, stirring, about 2 minutes.
- In small saucepan heat milk to a bare simmer and add gradually to salmon mixture, stirring constantly.
- Boil salmon mixture, stirring constantly, until thickened, about 2 minutes. Remove pan from heat. Temper the egg yolks with a bit of the hot milk, then whisk in egg yolks, dill, and Parmesan. Transfer salmon mixture to a large bowl.
- In another large bowl with an electric mixer beat egg whites with a pinch salt until they just hold stiff peaks.
- Stir one-fourth whites into salmon mixture to lighten and fold in remaining whites gently but thoroughly.
- Pour mixture into prepared dish and put in the middle of the oven.
- Immediately reduce oven temperature to 350°F. Bake soufflé 50 minutes, or until puffed and golden. Serve immediately.
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