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Salmon Souffle

Serves 4


  • 40g Australian butter
  • 1/4 cup plain flour
  • 1 x 220g can salmon, drained and liquid reserved
  • 1/4 cup Australian skim milk powder
  • 1/4 teaspoon dried mustard powder
  • pinch cayenne pepper
  • 1/4 cup grated Australian parmesan cheese
  • 4 eggs, separated
Download Recipe (PDF)


  1. Melt butter and blend in flour. Cook for 1-2 minutes. Add enough water to reserved salmon liquid to make 1 cup. Stir in milk powder. Add liquid to pan, stirring constantly until sauce is thickened and smooth. Flake salmon and mix into sauce with seasonings and cheese. Allow to cool slightly. Beat whites until stiff peaks form. Gradually beat egg yolks into salmon mixture. Fold in egg whites. Pour into a buttered 17cm souffle dish. Bake at 160C for 50 minutes. Serve immediately.

Nutritional Information

Nutrients per serve:
Energy (kj) 1343
Protein (g) 24
Fat, Total (g) 20
Carbohydrates (g) 11
Sodium (mg) 0
Calcium (mg) 258
Iron (mg) 0


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