My mother used to make a salmon souffle’ when I was a child during Lent, when we had to eat fish on Fridays for 40 days. Mom tried to make fish interesting and this is one of my favorites. Mom made hers with white potatoes, I make mine with sweet potatoes for a healthier dish. Sort of LOL.
Ingredients:
- ½ Cup Minced Celery and Carrots
- 1-16 oz can of Salmon, bones and skin removed and broken into small pieces.
- 4 Eggs separated, keep the whites separated for later.
- ½ Cup Mayonnaise
- 1 tsp Himalayan Salt
- ½ tsp Fresh Ground Pepper
- 10 oz package of frozen Peas, defrosted and drained.
- 4 Sweet Potatoes Peeled, boiled, and mashed with Butter.
Directions:
Step 1: Grease a 2-quart baking dish or soufflé pan. Preheat the oven to 350°
Step 2: Sauté the celery and carrots in 1 Tbsp of olive oil for 5 mins over medium heat
Step 3: Combine the sautéed vegetables, salmon, mayo, salt, pepper and peas in a large mixing bowl. Fold in the hot mashed potatoes.
Step 4: One at a time, stir the egg yolks into the mixture.
Step 5: In a separate bowl beat the egg whites with an electric mixer on high. Beat until the egg whites form stiff peaks when the beater is removed. About 5 mins.
Step 6: Slowly fold the stiff egg whites into the salmon mixture and pour into greased baking dish. Bake for 60 mins. DO NOT OPEN THE OVEN as sudden changes in temperature can cause the soufflé to fall.
Step 7: Once removed from the oven the soufflé will fall slightly, this is expected. Serve hot.
