Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Hot smoked lake trout 1/4 c Butter
6 Eggs; separated 1/2 ts Dry mustard
1 c Milk 1 tb Parsley; chopped
1/4 c Flour 1 ds Cayenne

Beat yolks. Melt butter, blend in flour and seasonings, add milk
gradually and cook with constant stirring. Stir a little of the hot
sauce into the egg yolks, then add egg mixture to the remaining
sauce, stirring constantly. Flake fish and add it and the parsley to
the sauce.

Beat egg whites until stiff. Fold salmon mixture into the egg whites.
Pour into a well greased 2 qt casserole. Bake in a 350 oven for 45
min or until souffle is firm in the center.

From: Smoking Salmon Trout by Jack Whelan. Published by: Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
Submitted By JIM WELLER On 11-14-95

Browse by categories