Handwritten recipe for Salmon Soufflé
by: salvagedrecipes

Salmon Soufflé

Handwritten recipe for Salmon Soufflé
This vintage Salmon Soufflé blends the delicate richness of creamed milk, butter, and eggs with the savory notes of finely flaked salmon. Popular in mid-century kitchens for its light yet satisfying texture, it was often served as a dinner party entrée or elegant luncheon option. The beaten egg whites lend an airy structure while the option of grated cheese adds a delightful depth. A second variation turns the mixture into crisp, pan-fried patties—offering two styles from one beloved base.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 386 kcal

Ingredients
  

  • 2 cups milk
  • 2 tbsp butter (melted, or cream)
  • 3 eggs (separated)
  • 1 can salmon (finely flaked)
  • 1 tsp salt
  • 2 tbsp flour
  • 1 dash red pepper
  • 2 tbsp grated cheese ( for cheese soufflé variation)

Variation (Salmon Patties):

  • 1 can salmon
  • salt (to taste)
  • pepper (to taste)
  • 2 eggs (beaten)
  • rmilk (as needed)
  • 8 crackers

Instructions
 

Step 1: Prepare Base Mixture

  • In a saucepan, make a cream sauce by heating 2 cups milk with 2 tablespoons melted butter and flour. Stir constantly until slightly thickened.

Step 2: Beat Eggs

  • Separate the 3 eggs. Beat yolks and whites in separate bowls until light.

Step 3: Combine Ingredients

  • Stir the egg yolks into the cream sauce. Add finely flaked salmon, salt, and pepper. Mix well.

Step 4: Fold in Egg Whites

  • Gently fold the beaten egg whites into the salmon mixture. Stir just until incorporated.

Step 5: Add Cheese (Optional)

  • For a cheese soufflé, stir in 3 tablespoons grated cheese.

Step 6: Bake

  • Pour into a greased baking dish. Bake at 350°F for 25 minutes or until puffed and lightly golden.

Alternate Version – Salmon Patties:

  • Mix 1 can salmon with salt, pepper, and 2 beaten eggs.
  • Add 8 crushed crackerss.
  • Add just enough buttermilk to make a moist but firm mixture.
  • Form into patties.
  • Fry in butter or oil until browned and cooked through.

Tips

  • Use canned pink salmon as written, or substitute cooked fresh salmon
  • Puff pastry gives the lightest crust, but shortcrust works well too
  • Add a pinch of nutmeg to enhance the cream sauce
  • Substitute Swiss or Gruyère for cheddar for a milder flavor
  • Serve with a green salad or steamed vegetables
  • Let the pie rest 10 minutes before slicing for cleaner cuts
  • Leftovers reheat well and make a good lunch
  • Add chopped dill or parsley for a fresher finish

Nutrition

Calories: 386kcalCarbohydrates: 20gProtein: 33gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 280mgSodium: 390mgPotassium: 782mgFiber: 0.3gSugar: 10gVitamin A: 587IUVitamin C: 1mgCalcium: 256mgIron: 2mg
Keyword baked seafood, creamy filling, retro dinner, Salmon, savory pie, vintage recipe
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