Smoked trout souffle

6 servings

Ingredients

Quantity Ingredient
½ pounds Hot smoked lake trout
6 Eggs; separated
1 cup Milk
¼ cup Flour
¼ cup Butter
½ teaspoon Dry mustard
1 tablespoon Parsley; chopped
1 dash Cayenne

Directions

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

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