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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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