about half of us are still posting together. enjoy "a blast from the past"
hugs to all.....
http://www.recipetalk.com
hugs to all.....
http://www.recipetalk.com
a trip down memory lane. here's a link to the first photos we have of each other. it looks like...
- Thread starter randi
- Start date
Here you go Ang... REC: Salmon Souffle with Green Herb Sauce
Date: Sat, 31 Jul 1999 03:20:52 GMT
From: nlb
Rec. ...
This is adapted from Beyond Parsley from the
Junior League of Kansas City and I have been
making this for years for Sunday brunch and
have used canned salmon and fresh salmon
leftover from our favorite grilled salmon
recipe with excellent results. The sauce is
very important and just delicious. You can
make it while the soufflé is baking. This
recipe says it serves 4, but the two of us
forever finish it. I always serve this with
rye toast points. So, here goes!
SALMON SOUFFLÉ
WITH GREEN HERB SAUCE
Butter a 2-quart soufflé dish (or use Pam) -
I prefer to use a tin charlotte mold as in
the photo.
Preheat oven to 400° with rack in the lower
third position and a flat cookie sheet on the
rack. When you put it in the oven, you will
be reducing the temperature immediately to
375° - don't forget.
Also warm serving plates.
3 1/2 T butter
3 1/2 T flour, or half flour, half potato
starch
3/4 cup milk, heated to boiling
4 eggs, separated
Salt to taste
1/4 t dry mustard
1 t Worcestershire sauce
1/2 a lemon
1 cup fresh salmon, cooked, or 1 7 3/4 ounce
can red salmon, drained, bones and skin
removed and flaked and squeeze on the lemon
juice.
Green Sauce:
1 cup mayonnaise
1 1/2 T chopped chives
2 t fresh tarragon or 1 t dried
1/4 cup chopped parsley
1 t dill weed
1 t minced onion, I sometimes use less cuz I
think this is strong
To make the sauce: Place all ingredients in
a blender or food processor and blend on high
speed for several seconds.
To make the soufflé: Melt butter in saucepan
and stir in flour (and potato starch if
using), blend well and add hot milk all at
once, stirring until smooth and thick. Cool.
With a whisk, beat in egg yolks, one at a
time, and season with salt, dry mustard, and
Worcestershire sauce. Add flaked salmon and
blend into sauce. (If it is not flaked and
light, it will sink to the bottom of the
soufflé.
Beat egg whites until stiff, but not dry.
Fold a third gently into salmon mixture and
do not over blend. Then pour that into the
rest of the egg whites and blend gently.
Pour into prepared soufflé dish in large
mounds and run your thumb around the edge to
create a space so the soufflé will rise above
the pan. I also draw a circle in the center
with a knife to give it a chance to have a
crown effect.
Immediately put in 400° oven on preheated
cookie sheet and immediately reduce the
temperature to 375°. Bake 30-40 minutes or
until golden brown and puffed. Serve
immediately at table side using large serving
spoons.
To serve, spread some of the green sauce on
the warm plate and spread in a large circle
and place soufflé serving in the center and
garnish with drained capers.
Soufflé tips:
Eggs: It is easiest to separate eggs while
they are cold but whites should come to room
temperature before beating to get the best
volume. I sometimes use an extra white-it
depends on everything else.
The white sauce: If you make sure that you
reduce it well before adding the egg yolks
and salmon, it will have the best chance to
be lighter. Make sure that it is quite thick
before adding the egg yolks because they will
loosen the sauce. Original recipe calls for
1 cup of milk and I reduced this to 3/4 to
give this soufflé a thicker start.
Cookie Sheet: If you use the tin charlotte
molds, when you put the soufflé in the oven
on the cookie sheet, it gets the fastest heat
this way and gives it a jump start. I do
this for all my hot soufflés.
And remember, we wait for a soufflé, a
soufflé doesn't wait for us!
nlb
http://63.123.232.200/HyperNews/get/archive_swap25301-25400/25375/1/2/1/1.html
Date: Sat, 31 Jul 1999 03:20:52 GMT
From: nlb
Rec. ...
This is adapted from Beyond Parsley from the
Junior League of Kansas City and I have been
making this for years for Sunday brunch and
have used canned salmon and fresh salmon
leftover from our favorite grilled salmon
recipe with excellent results. The sauce is
very important and just delicious. You can
make it while the soufflé is baking. This
recipe says it serves 4, but the two of us
forever finish it. I always serve this with
rye toast points. So, here goes!
SALMON SOUFFLÉ
WITH GREEN HERB SAUCE
Butter a 2-quart soufflé dish (or use Pam) -
I prefer to use a tin charlotte mold as in
the photo.
Preheat oven to 400° with rack in the lower
third position and a flat cookie sheet on the
rack. When you put it in the oven, you will
be reducing the temperature immediately to
375° - don't forget.
Also warm serving plates.
3 1/2 T butter
3 1/2 T flour, or half flour, half potato
starch
3/4 cup milk, heated to boiling
4 eggs, separated
Salt to taste
1/4 t dry mustard
1 t Worcestershire sauce
1/2 a lemon
1 cup fresh salmon, cooked, or 1 7 3/4 ounce
can red salmon, drained, bones and skin
removed and flaked and squeeze on the lemon
juice.
Green Sauce:
1 cup mayonnaise
1 1/2 T chopped chives
2 t fresh tarragon or 1 t dried
1/4 cup chopped parsley
1 t dill weed
1 t minced onion, I sometimes use less cuz I
think this is strong
To make the sauce: Place all ingredients in
a blender or food processor and blend on high
speed for several seconds.
To make the soufflé: Melt butter in saucepan
and stir in flour (and potato starch if
using), blend well and add hot milk all at
once, stirring until smooth and thick. Cool.
With a whisk, beat in egg yolks, one at a
time, and season with salt, dry mustard, and
Worcestershire sauce. Add flaked salmon and
blend into sauce. (If it is not flaked and
light, it will sink to the bottom of the
soufflé.
Beat egg whites until stiff, but not dry.
Fold a third gently into salmon mixture and
do not over blend. Then pour that into the
rest of the egg whites and blend gently.
Pour into prepared soufflé dish in large
mounds and run your thumb around the edge to
create a space so the soufflé will rise above
the pan. I also draw a circle in the center
with a knife to give it a chance to have a
crown effect.
Immediately put in 400° oven on preheated
cookie sheet and immediately reduce the
temperature to 375°. Bake 30-40 minutes or
until golden brown and puffed. Serve
immediately at table side using large serving
spoons.
To serve, spread some of the green sauce on
the warm plate and spread in a large circle
and place soufflé serving in the center and
garnish with drained capers.
Soufflé tips:
Eggs: It is easiest to separate eggs while
they are cold but whites should come to room
temperature before beating to get the best
volume. I sometimes use an extra white-it
depends on everything else.
The white sauce: If you make sure that you
reduce it well before adding the egg yolks
and salmon, it will have the best chance to
be lighter. Make sure that it is quite thick
before adding the egg yolks because they will
loosen the sauce. Original recipe calls for
1 cup of milk and I reduced this to 3/4 to
give this soufflé a thicker start.
Cookie Sheet: If you use the tin charlotte
molds, when you put the soufflé in the oven
on the cookie sheet, it gets the fastest heat
this way and gives it a jump start. I do
this for all my hot soufflés.
And remember, we wait for a soufflé, a
soufflé doesn't wait for us!
nlb
http://63.123.232.200/HyperNews/get/archive_swap25301-25400/25375/1/2/1/1.html