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2 Esslöffel | butter melted |
2 Esslöffel | flour |
| Liquid to equal 1 cup |
4 | egg yolks |
1/8 Teelöffel | pepper |
1/2 Teelöffel | salt |
1 Esslöffel | Minced onion pre cook till tender |
1 Prise | Old bay seasoning |
recipe Mom submitted by Marina Melt butter in sauce pan; add flour mix to combine. Gradually add liquid (* using reserved salmon broth, add milk to equal 1 cup) whisk to combine. Continue stirring to make smooth white sauce; remove from heat. Add small amount of white sauce to beaten egg yolk, blending thoroughly. Then stir yolk mixture into white sauce; Add the following ingredients to white sauce.
1 can of Red-Sockeye Salmon, boned, drained (reserve liquid) and flaked, remove any skin etc.
Beat 5 egg whites until peaks are formed with electric mixer. Fold egg whites into Cooled salmon mixture.
Place in well greased 6 cup souffle dish. Place dish in preheated 400 F. oven, along with a bowl of water 1 inch deep. Reduce heat to 375 F. 350 F. for 45 - 55 min. Or until golden brown. Serve immediately.
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