Salmon soufflé

For a while I was looking for a salmon soufflé recipe. In single one there was something missing, I did an experiment and there it is: fluffy, with dill aroma, very delicate. Delicious, to be eaten straight from the oven – it doesn’t like to wait!

Ingredients
about 10 oz (300 g) cooked salmon
3 tbsp butter
3 tbsp flour
1 cup milk
4 eggs (separate whites and yolks)
1 teaspoon mustard
1 teaspoon tomato puree
1 tbsp chopped fresh dill
1 tbsp chopped chives
salt, pepper, nutmeg
3 grains pimento
½ medium onion
1 tbsp wheat flour


Method
Cook the salmon in milk with pimento and onion. After about 5 min. take the fish out, keep the milk. Take the skin of the salmon, remove bones, chop. In a saucepan heat up the butter, stir in flour, add warm milk (left after cooking the salmon).

Mix egg yolks with mustard, tomato puree add béchamel sauce and fish. Season to taste with salt, pepper and nutmeg, add chopped dill. Gently combine the salmon mixture with beaten egg whites. Spoon into greased and floured small baking dishes. Bake at 340 F/ 170 oC for about 35 min.