Salmon Souffle

Prep Time
Cook Time
1h 15m
Ready In

"Don't let the name scare you off. This is one of the easiest recipes ever. I've been making it since I was 8 years old. A great supper with rice or baked potatoes and a veg. This comes from an old, old, old Good Housekeeping cookbook bought by my Mom when she was first married over 60 years ago. It's lovingly referred to in my family as "the bible"."

Original recipe yields 4 servings


  • Serving Size: 1 (73.2 g)
  • Calories 102.4
  • Total Fat - 8.3 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 7.6 mg
  • Sodium - 408 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 3.3 g
  • Protein - 3.2 g
  • Calcium - 80.1 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Melt butter over medium heat. Stir in flour, then milk slowly. Cook, stirring until smooth & thickened. Add salt, pepper & nutmeg.

Step 2

Mix egg yolks to salmon. Fold into white sauce. Remove from heat.

Step 3

Beat egg whites untill stiff. Fold gently into salmon mixture.

Step 4

Pour into greased 1 1/2 quart casserole or souffle dish.

Step 5

Bake at 350F for 45 minutes.

Step 6

Call everyone to the table quickly to see your marvellous souffle before it falls (you've got about 30 seconds LOL) and serve with lemon wedges.

Tips & Variations

No special items needed.



WONDERFUL! I love an old-fashioned recipe once in awhile, and had everything to make this, so tagged it in the Billboard recipe tag game. I followed the recipe exactly except for omitting the nutmeg and adding a teaspoon of lemon pepper. I haven't ever made a non-dessert souffle, so am not sure if this was supposed to rise higher...but a combo of the 'heavy' salmon and my quirky running hot oven may have made it bake differently. Any which way it turned out tasting GREAT! We enjoyed it with a side of pan-fried potatoes and peas...which all went very well together. Freddy Cat says thanks for the salmon!

review by:
(14 Jan 2012)