Salmon and Swiss Soufflé
A soufflé makes an elegant party dish. Feel free to use canned tuna or cooked shrimp or cooked fish fillets in place of the salmon.
Serves: 6Hands-on: 25 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 5 Tbsp. butter, divided
- 2 Tbsp. grated Parmesan cheese
- 1 medium onion, peeled and chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- ½ tsp. salt
- 1⅛ tsp. ground black pepper, divided
- ¼ cup orange juice
- 1¾ cups milk
- 3 egg yolks, beaten
- 1½ cups grated Swiss cheese
- 1 can (14.75 oz.) salmon, drained
- 2 Tbsp. chopped parsley
- 3 egg whites
- ½ tsp. cream of tartar
- Preheat oven to 375°F. Grease a 2-quart soufflé dish or a medium, round baking dish with 1 tablespoon butter, sprinkle with Parmesan cheese; set aside.
- In large saucepan, melt remaining ¼ cup butter over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add flour, salt, and ⅛ pepper; cook and stir until bubbly, about 4 minutes. Add orange juice and milk; cook and stir until thick. Stir a small amount of the hot milk mixture into egg yolks; return egg yolk mixture to pan. Cook and stir for 2 minutes. Remove from heat and stir in cheese, salmon, and parsley.
- In large bowl, beat egg whites with cream of tartar until stiff peaks form. Fold into salmon mixture and pour into prepared baking dish. Sprinkle with remaining 1 teaspoon of freshly ground black pepper.
- Bake for 45–50 minutes, or until soufflé is puffed and golden brown. Serve immediately.